Serves 4
27 min
Warm Chanterelle and Pancetta Salad
Recipe GLPR4b7006a5b267a6
A sophisticated warm salad featuring tender chanterelle mushrooms and crispy pancetta over a bed of peppery greens, finished with a bright lemon vinaigrette and toasted pine nuts. This dish balances earthy mushrooms with smoky cured meat and fresh, slightly bitter greens for a light yet satisfying meal.
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Ingredients
¼ pound Pancetta or good-quality bacon, diced
2 Shallots, peeled and minced
½ pound Chanterelle mushrooms, trimmed and quartered
¼ cup Pine nuts
7 tablespoons Extra-virgin olive oil
1 tablespoon Fresh lemon juice
2 tablespoons Red-wine vinegar
4 large handfuls Mixed greens such as frisée, arugula, or bibb lettuce
Freshly ground black pepper
Directions
Heat a large skillet over medium heat. Add the diced pancetta and cook, stirring occasionally, until the fat has rendered and the meat is crispy, about 5 to 7 minutes. Using a slotted spoon, transfer the cooked pancetta to a paper towel-lined plate, leaving the rendered fat in the pan.
To the same skillet with the pancetta fat, add the minced shallots and cook over medium heat, stirring gently, until they become softened and fragrant, about 2 minutes.
Add the quartered chanterelle mushrooms to the skillet and cook, stirring occasionally, until they release their moisture and begin to turn golden brown, about 4 to 5 minutes. Season the mushrooms with freshly ground black pepper to taste.
While the mushrooms cook, toast the pine nuts in a separate dry skillet over medium heat, stirring frequently, until they are light golden and fragrant, about 3 to 4 minutes. Set aside.
In a small bowl, whisk together the lemon juice and red-wine vinegar. Slowly add 5 tablespoons of the extra-virgin olive oil while whisking constantly to emulsify. Season the vinaigrette with freshly ground black pepper.
Divide the mixed greens among four serving plates or bowls. Toss the greens lightly with the remaining 2 tablespoons of extra-virgin olive oil.
Top each portion of greens with the warm mushroom and shallot mixture, dividing evenly. Scatter the cooked pancetta and toasted pine nuts over the salad. Drizzle each serving generously with the vinaigrette and serve immediately while the mushrooms and pancetta are still warm.
