Arugula salad with shiitake mushrooms and pancetta
Mushrooms, pancetta and parmigiano reggiano make this salad umami-rich and satisfying. Almost a meal in itself.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3 -4 servings 1x
Ingredients
Scale
- 1/2 pound thick sliced pancetta, cut into 1/2” cubes
- 5–6 shiitake mushrooms, stems removed and sliced
- 2 T minced shallot, divided
- 1 T Spanish sherry vinegar
- 3 T olive oil
- 5 ounces arugula
- 1 ounce of parmigiano reggiano, shaved
Instructions
- Cook the pancetta chunks in a medium hot pan until they begin to crisp. Remove from pan and drain on a paper-towel lined plate. Set aside.
- Saute the mushrooms with 1 T of the shallots in the rendered fat from the pancetta until mushrooms are browned and soft. About 5 minutes.
- While the mushrooms are sautéing, combine 1 T shallots and vinegar together in a small bowl. Gradually whisk in olive oil to create an emulsion. Season with salt and pepper to taste.
- Toss arugula with dressing and mound it in the middle of a serving platter. Add the arugula with the mushrooms and pancetta to the platter and top with parmigiano reggiano shavings.