Warm Chanterelle And Pancetta Salad Recipes

Steps:

• Cook pancetta in a medium saute pan over low heat until crisp, about 20 minutes. Drain on paper towels, then transfer to a large bowl. Pour off fat from pan (a thin film will remain). Increase heat to medium, add shallots to pan, and cook until tender, about 15 minutes.
• Increase heat to high; add chanterelles and pine nuts and saute until both are lightly browned, about 5 minutes. Transfer mixture to bowl with pancetta.
• In the same pan, warm oil over medium heat, then whisk in lemon juice and vinegar and heat through, scraping up the flavorful browned bits from the bottom of the pan.
• Add mixed greens to bowl with pancetta, chanterelles, and shallots. Add the warm vinaigrette and toss salad well. Divide between 4 plates and season to taste with pepper.

Steps:

• In a small bowl, combine dried cherries with warm water to cover. Set aside to soften.
• In a medium skillet over medium-low heat, add 1 tablespoon olive oil and pancetta. Cook until fat is rendered, about 6 minutes. Drain pancetta on paper towels and discard all but 1 tablespoon of fat from the skillet.
• Add 2 tablespoons of olive oil to the skillet and increase heat to medium-high. Return pancetta to pan and cook until crispy. Add garlic and cook until just golden, about 1 minute. Reduce heat, add thyme and stir well. Add 15 good turns of black pepper. Add vinegar, return pan to heat, and deglaze pan, scraping up all the brown bits that cling to the bottom and sides of the pan. Simmer until vinegar reduces by half. Whisk in porcini oil. Season with salt.
• Put mixed greens in a salad bowl. Crumble the goat cheese over the greens. Quickly toss mixture with pancetta dressing so greens barely wilt. Drain cherries. Add cherries, toss again. Immediately transfer to plates and serve.

Steps:

• Clean the mushrooms, place them in a saucepan and sweat them dry. Strain them and allow them to drip completely dry through a sieve. Then sauté them golden brown in butter and season them with salt and black pepper.
• Wash the lettuces and let them drip dry. Tear them up into a bowl and dress them with olive oil, salt and balsamic vinegar just prior to serving. Put the mixed salad in mounds on the plates and lay the mushrooms on them directly from the pan. Garnish with onion flowers, crown dill, dill sprigs or chopped dill.

Steps:

• Preheat oven to 500°F. Combine 4 tablespoons oil and thyme in large bowl. Press 2 garlic cloves into oil with garlic press; whisk to blend. Add chanterelles and toss to coat. Sprinkle with salt and pepper.
• Spray rimmed baking sheet with nonstick spray. Spread mushroom mixture on sheet. Roast mushrooms until tender, stirring occasionally, about 6 minutes.
• Cut Speck crosswise into 1/4-inch-thick strips. Heat 1 tablespoon oil in small skillet over medium-high heat. Add Speck; sauté until crisp, 4 minutes. Drain on paper towels.
• Toast ciabatta slices until golden; rub with remaining garlic clove. Drizzle with 1 tablespoon oil. Halve each slice lengthwise.
• Fill large skillet with water and bring to boil. Add 1/2 teaspoon salt. Crack eggs, 1 at a time, into custard cup, then slide egg from cup into water; reduce heat to low. Poach eggs until whites are set and yolks are softly set, 3 to 4 minutes.
• Meanwhile, toss lettuce and mâche with enough vinaigrette to coat. Mound salad on 6 plates. Using slotted spoon, remove eggs from water, dab with paper towels to absorb excess liquid, and place atop salads. Garnish with mushrooms and Speck. Place ciabatta fingers around salad and serve immediately.