Recipe courtesy of Saveur Magazine Cookbook
Warm Chanterelle and Pancetta Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 431
- Total Fat
- 41
- Saturated Fat
- 7
- Carbohydrates
- 11
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 6
- Cholesterol
- 19
- Sodium
- 199
- Total: 55 min
- Prep: 20 min
- Cook: 35 min
Ingredients
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
1/4 pound pancetta, diced
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.