Salad with pancetta, chanterelles and pine nuts
This fresh flavor salad is traditionally cooked for Holidays. Easy to make and perfect for family dinner.
Imprimer cette page Recipe type:
StarterNumber of serving:
4 servingsPreparation time:
10 minutesCook time:
15 minutesReady in:
100 g. Arugula
100 g. Iceberg lattuce
200 g. Pancetta
150 g. Of mushrooms
150 g. Of chanterelle mushrooms
2-3 pieces of white bread
90 g. Pine nuts
30 ml. Of olive oil
juice of half lemon
4 tablespoon of pink vinegar
1 tablespoon of honey
6 tablespoon of olive oil
Salt and pepper
Step 1: Mix lemon juice with honey and vinegar, add salt, pepper and olive oil, stirring and whisk continuously.
Step 2: Cut bacon into medium-sized strips or slides and sear until crisp.Transfer seared bacon in bowl, set aside.
Cut bread into medium pieces, fry until crispy on rendered bacon fat. Heat two heavy bottomed pans, sear mushrooms until golden brown. Rinse lattuce, dry and mix in bowl.
Combine with mushrooms, pancetta, pine nuts add dressing. Toss salad, add croutons.