Warm Chanterelle and Pancetta Salad

Total Time:
55 min
Prep:
20 min
Cook:
35 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/4 pound pancetta, diced
  • 2 shallots, peeled and minced
  • 1/2 pound chanterelles, trimmed and quartered
  • 1/4 cup pine nuts
  • 7 tablespoons extra-virgin olive-oil
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 4 large handfuls of mixed greens (such as frisee, arugula, or red oak or bibb lettuce)
  • Freshly ground black pepper
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.


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