Roasted Portobello Mushroom Salad
A beautiful salad topped with Portobello mushroom caps and warmed pancetta dressing. Unlike
American bacon that is smoked, Pancetta is an Italian bacon that is rolled and cured. It is readily available from nearly all Italian grocers.
- Portobello mushroom caps - 6
- Virgin olive oil - 3 cups
- Fresh rosemary sprigs - 6, chopped
- Garlic - 2 tablespoons, chopped
- Salt and freshly ground pepper to taste
- Pancetta Dressing
- Pancetta - 1 pound, sliced thin
- Shallots - 6, thinly sliced
- Fresh Chives - 1/4 cup, minced
- Balsamic Vinegar - 1/3 cup
- Virgin olive oil - 1-1/2 cup
- Assorted baby lettuce - 1-1/2 to 2 pounds
- Pancetta dressing - 2/3 cup, warmed (above)
- Red teardrop tomatoes - 1/2 pint
- Yellow tomatoes - 2, julienned
- Edible Flowers - 2, for garnish
Place mushroom caps in a medium ovenproof saucepan, tops down. Season with salt and pepper, chopped rosemary, and garlic. Pour olive oil over the top and place saucepan into a preheated 375 F oven. Bake until caps are soft, about 15 to 20 minutes, turning half way through cooking time. Remove mushroom caps from the oil and reserve to keep warm. Reserve oil for use as garnish.
To prepare the pancetta dressing: In a medium saute pan over medium high heat, saute pancetta for 2 to 3 minutes, just until pancetta begins to brown. Add shallots to pancetta and saute until shallots are softened and pancetta is golden brown. Add balsamic vinegar, continuing to cook for 15 to 20 seconds longer, just until balsamic vinegar is completely warmed through. Remove from heat. Add olive oil and chives, stirring to blend. Set dressing aside to cool to lukewarm.
To serve: Toss baby lettuce and tomatoes with warm pancetta dressing, taking care to evenly distribute tomatoes and pancetta on top. Arrange on a serving plates. Slice each mushroom and fan on top of salads. Garnish with flower petals. Season with salt and pepper. Drizzle each salad with reserved oil used to bake mushroom caps.