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Cheese, Pancetta and Button Mushroom Salad
2 bunches of baby rucola (enough for 4 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 TBLS. of da Rosario White Truffle Olive Oil
Lemon and sea salt


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.

Preparation Time: Serves:
Recipe Origin: United States
Submitted by:
Rosario Safina
New York
United States
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