WARM MUSHROOM SALAD
Steps:
- Clean the mushrooms by brushing the tops with a clean sponge. Don't wash them! Remove and discard the stems and slice the caps 1/4 to 1/2 inch thick. In a large saute pan, heat the butter and 2 tablespoons of the olive oil until bubbly. Add the mushrooms, salt, and pepper to the pan, and saute for 3 minutes over medium heat, tossing frequently. Reduce the heat to low and saute for another 2 to 3 minutes, until cooked through.
- Meanwhile, arrange the arugula on 4 lunch plates (or on a platter) and cover each portion with 2 slices of prosciutto. When the mushrooms are cooked, add the sherry vinegar and the remaining 2 tablespoons of olive oil to the hot pan. Spoon the mushrooms and sauce on top of the prosciutto. With a vegetable peeler, make large shavings of Parmesan cheese and place on top of the hot mushrooms. Sprinkle with the sun-dried tomatoes, parsley leaves, salt, and pepper, and serve warm.
WARM SPINACH SALAD WITH PANCETTA DRESSING
Steps:
- Combine the spinach and red onions in a large bowl.
- Heat the olive oil in a medium saute pan over medium-high heat until hot and shimmering. Add the mushrooms and salt to taste, and cook, stirring with a wooden spoon, until they start to release their moisture and begin to shrink, 2 to 3 minutes. Now let the mushrooms cook undisturbed until their liquid evaporates and they have turned deep golden brown on one side, 5 to 7 minutes. Stir and continue cooking until nicely browned on both sides, 3 to 5 minutes more. With a slotted spoon, remove the mushrooms from the pan and toss with the spinach and onions.
- In a separate, heavy-bottomed saucepan, cook the pancetta over medium-low heat until dark and crispy, about 15 minutes. Remove from the pan with a slotted spoon and reserve.
- To the rendered fat in the pan, add the vinegar, honey and mustard. Bring to a boil and whisk to combine. Add salt and pepper to taste and then pour the warm dressing over the spinach, mushrooms and onions. Add the reserved pancetta and toss to distribute the heat and dressing.
- Serve in a salad bowl, garnished with pine nuts.
WARM SPINACH SALAD WITH PANCETTA AND GORGONZOLA DRESSING
Had a salad like this but with roasted garlic and frisee at the Frisky Oyster in Greenport, Long Island, NY. Tried to find the recipe on line and found this. Haven't tried it yet.
Provided by Oolala
Categories Salad Dressings
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- For the dressing, place vinegar, shallots, garlic and mustard in a medium size bowl and mix well.
- Slowly mix in the olive oil to blend.
- Season with cracked black pepper and set aside.
- Now for the salad, take the chopped pancetta and saute it until crisped and place on paper towels.
- On medium heat, place a large stainless bowl directly on the flame. Add.
- your dressing to the bowl then add the remaining salad ingredients and toss lightly.
- Divide onto 4 plates and serve.
WARM ESCAROLE SALAD WITH SHIITAKE MUSHROOMS AND PANCETTA
An easy and innovative first-course salad.
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add mushrooms and sauté until tender, about 2 minutes. Sprinkle with salt and pepper. Using slotted spoon, transfer mushrooms to paper towels; reserve mushrooms.
- Heat 1 tablespoon oil in same skillet over medium-high heat. Add pancetta and sauté until crisp, about 2 minutes. Remove skillet from heat. Using slotted spoon, transfer pancetta to paper towels to drain; reserve pancetta.
- Carefully whisk vinegar into drippings in same skillet. Bring to simmer over medium heat, scraping up any browned bits. Add Worcestershire sauce, tomato paste, mustard and 3 tablespoons oil, then brandy. Bring to simmer. Place escarole in large bowl; pour warm vinaigrette over. Toss to coat. Mix in reserved mushrooms and pancetta. Season with salt and pepper.
- *Pancetta, Italian bacon cured in salt, is available at Italian markets and some specialty foods stores.
WARM LENTIL SALAD WITH MUSHROOMS
This is a great side dish or a meal in itself. It is positively delicious. Not really a a salad more like a tangy lentil stew. You can use any mushroom combination you choose, even dried.
Provided by conniecooks
Categories Lentil
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Put lentils in pot with chicken stock, onion, carrot, and celery.
- Simmer 35 minutes or until done.
- Discard celery, and cut carrot up and add back to lentils.
- Set aside.
- Meanwhile saute pancetta till crisp. Drain and set aside.
- Drain pancetta,and add enough butter to drippings to saute mushrooms.
- Add garlic to mushrooms.
- When mixture is nice and golden add herbs, Balsamic Vinegar, mustard, and olive oil.
- Fold in cooked lentils and reserved pancetta.
- Season to taste with salt and pepper.
Nutrition Facts : Calories 320.9, Fat 9.4, SaturatedFat 1.6, Cholesterol 4.5, Sodium 255.5, Carbohydrate 42.2, Fiber 16.4, Sugar 6.6, Protein 18.1
WARM MUSHROOM SALAD WITH PANCETTA
This is a warm mushroom salad with bold peppery flavors. It makes a great winter-time side or meal.
Provided by nicchik
Categories Green Salads
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Place the pancetta in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop into small pieces.
- Heat the olive oil in a skillet over medium-high heat. Cook and stir the shiitake and crimini mushrooms in the hot oil for 5 minutes. Reduce heat to medium and add the garlic, olives, capers, lemon juice, and balsamic vinegar; cook another 8 minutes.
- Combine the spinach, arugula, bacon pieces, and the mushroom mixture in a large bowl; toss until the spinach and arugula leaves are coated. Sprinkle the feta cheese over the salad; season with black pepper to serve.
Nutrition Facts : Calories 378.2 calories, Carbohydrate 15 g, Cholesterol 44.2 mg, Fat 28.6 g, Fiber 3.4 g, Protein 16.8 g, SaturatedFat 8.1 g, Sodium 1187.5 mg, Sugar 3.7 g
WARM MUSHROOM SALAD WITH PANCETTA
This is a warm mushroom salad with bold peppery flavors. It makes a great winter-time side or meal.
Provided by nicchik
Categories Green Salads
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Place the pancetta in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop into small pieces.
- Heat the olive oil in a skillet over medium-high heat. Cook and stir the shiitake and crimini mushrooms in the hot oil for 5 minutes. Reduce heat to medium and add the garlic, olives, capers, lemon juice, and balsamic vinegar; cook another 8 minutes.
- Combine the spinach, arugula, bacon pieces, and the mushroom mixture in a large bowl; toss until the spinach and arugula leaves are coated. Sprinkle the feta cheese over the salad; season with black pepper to serve.
Nutrition Facts : Calories 378.2 calories, Carbohydrate 15 g, Cholesterol 44.2 mg, Fat 28.6 g, Fiber 3.4 g, Protein 16.8 g, SaturatedFat 8.1 g, Sodium 1187.5 mg, Sugar 3.7 g
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