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Cheese, Pancetta and Button Mushroom Salad
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* 2 bunches of baby rucola (enough for four people), washed twice
* 2 slices of 1/4-1/2” thick pancetta (can substitute bacon)
* 5-6 button mushrooms
* 2-3 ounces of Parmesan cheese
* 2 table spoons of da Rosario White Truffle Olive Oil
* Lemon and sea salt
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Cut the pancetta slices into 10 tiny cubes.
Put paper towel on microwave-safe plate, then cubes on top; microwave on high for 2 minutes; spill into salad bowl.
Slice each button mushroom into thin scalloped slices with a potato peeler; then into the salad bowl.
Squeeze a little lemon juice, then add rucola and 2 or 3 pinches of sea salt to taste.
Toss gently. Shave 10-15 paper-thin slices of Parmesan cheese with potato peeler to top off salad. Serves four.
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Preparation Time: |
Serves: |
| Recipe Origin: United States |
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Submitted by: |
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Rosario Safina
New York
United States |
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