Warm Mushroom Salad with Pancetta |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This is a warm mushroom salad with bold peppery flavors. It makes a great winter-time side or meal. Ingredients:
8 thick slices pancetta |
3 tablespoons olive oil |
12 shiitake mushrooms, sliced |
15 crimini mushrooms, sliced |
1 clove garlic, minced |
15 kalamata olives, pitted and halved |
2 tablespoons capers |
3 tablespoons lemon juice |
1 tablespoon balsamic vinegar |
2 cups fresh spinach, stems removed |
2 cups arugula |
1/2 cup crumbled feta cheese |
ground black pepper to taste |
Directions:
1. 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.
2. 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.
3. 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.
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