Recipe courtesy of Saveur Magazine Cookbook
Show: Cooking Live
Save Recipe Print
Total:
55 min
Prep:
20 min
Cook:
35 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Cook pancetta in a medium saute pan over low heat until crisp, about 20 minutes. Drain on paper towels, then transfer to a large bowl. Pour off fat from pan (a thin film will remain). Increase heat to medium, add shallots to pan, and cook until tender, about 15 minutes.

Increase heat to high; add chanterelles and pine nuts and saute until both are lightly browned, about 5 minutes. Transfer mixture to bowl with pancetta.

In the same pan, warm oil over medium heat, then whisk in lemon juice and vinegar and heat through, scraping up the flavorful browned bits from the bottom of the pan.

Add mixed greens to bowl with pancetta, chanterelles, and shallots. Add the warm vinaigrette and toss salad well. Divide between 4 plates and season to taste with pepper.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Warm Sticky Figgy Pudding

Recipe courtesy of Jade Thompson

Rosemary Home Fries with Pancetta, Parmesan and Parsley

Recipe courtesy of Bobby Flay

Aromatic House Warming Cider

Recipe courtesy of Sandra Lee

Ciabatta Stuffing with Chestnuts, Mushrooms and Pancetta

Recipe courtesy of Giada De Laurentiis

Warm Artichoke and Bacon Dip

Recipe courtesy of Giada De Laurentiis

Greek Salad

Recipe courtesy of Rachael Ray

Fall Salad

Recipe courtesy of Tyler Florence

Arugula Salad

Recipe courtesy of Anne Burrell

Black Bean Salad

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword