Warm Mushroom Salad - Lidia
Crispy pancetta and browned mushrooms in a tangy vinegar dressing top cool frisée in this delicious, comforting salad.
Ingredients
- 5 tablespoons extra-virgin olive oil
- 4 ounces pancetta, diced
- 2 pounds mixed fresh wild mushrooms, thickly sliced (cremini, shiitake, porcini, oyster, chanterelle)
- 1 teaspoon chopped fresh thyme
- 1 ¼ teaspoons kosher salt
- 1 bunch scallions, trimmed and chopped (about 1 cup)
- 3 medium heads frisée, trimmed into bite-sized pieces, or 8 ounces baby kale or spinach
- 3 tablespoons red wine vinegar
- One 2-ounce chunk Grana Padano
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