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Recipe
Warm Chicory Salad with Wild Mushrooms, Manchego and Pancetta Vinaigrette Recipe
serves 6
American
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1042g | |
| Calories 1715 | |
| Calories from Fat 1102 | 64% |
| Total Fat 124.43g | 156% |
| Saturated Fat 18.36g | 73% |
| Trans Fat 0.0g | |
| Cholesterol 268mg | 89% |
| Sodium 251mg | 10% |
| Potassium 3167mg | 90% |
| Total Carbs 47.29g | 13% |
| Dietary Fiber 4.3g | 14% |
| Sugars 6.73g | 4% |
| Protein 98.03g | 157% |
Ingredients Convert Measures
- Pancetta Vinaigrette
- 1 lb. Italian pancetta, minced
- 3 peeled shallots, minced
- 2 peeled garlic cloves, minced
- ½ c sherry vinegar
- ½ c red wine vinegar
- 1 ½ c pure olive oil
- ¼ bunch picked fresh thyme
- salt and pepper
- Sauteed Mushrooms
- 1 lb. wild or foraged mushroom mixture (chanterelles, shiitake, oyster, crimini, etc.)
- ½ c olive oil
- 2 unpeeled garlic cloves
- 2 thyme sprigs
- salt and pepper
- Chicory Mix
- ½ lb. washed and trimmed mixed chicories (treviso radicchio, belgian endive, baby spinach can added as well)
- ½ cup dried currants
- 1/2 cup dry Sherry
- 1/2 cup Manchego Cheese, shaved thinly
Directions
- Pancetta Vinaigrette
- Put pancetta in a heavy bottomed pan to render slowly. About halfway through the cooking process, when the pancetta is starting to color; add 1 c of the olive oil. This will marry the flavors of the rendered pancetta fat and oil as well as keeping the finished pancetta vinaigrette from congealing. While cooking the pancetta, macerate the shallots and garlic in the two vinegars. When the pancetta has rendered fully and is crispy, quickly place the entire pancetta/oil mixture into the bowl with the vinegar mixture. As this must be done directly from the fire, be careful for the steam. Adjust with salt and pepper and/or oil and add thyme leaves before serving. Keep warm.
- Sauteed Mushrooms
- Clean mushrooms of stems and dirt. Heat a sauté pan, add oil, add mushrooms, season with salt and pepper, add one clove of garlic and a thyme sprig.Cook through. Remove garlic and thyme prior to serving. Set mushrooms aside.
- Currants
- Place ½ cup dried currants in sauce pan. Add 2 parts sherry wine and one part water to cover. Bring to boil. Remove from heat for 30 min. Strain out currants and reserve. Slowly reduce remaining fluid to syrup consistency. Reserve.
- To Serve:
- Place chicories and currants in metal mixing bowl. Heat mushroom mix and pancetta vinaigrette in a sauté pan. When hot, pour over the chicories, mix and adjust with salt and pepper. Divide among 6 plates. Top salad with shavings of Manchego cheese, chopped almonds and sherry drizzle. Serve.
