|
|
|
 |
|
|
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 |
|
|
|
|
| This recipe has been viewed 2247 times. |
|
|
|
