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Yield: 4-6 first-course salads, or 2-3 main-course salads INGREDIENTS 2 medium red peppers, washed 1 medium yellow pepper, washed 1 lb. shiitake mushrooms, washed with stems removed 1/4 lb. thinly sliced pancetta (Italian bacon) 1/4 cup (plus 2-3 tablespoons) extra virgin olive oil 2 tablespoons balsamic vinegar 2-3 dashes of Tabasco Salt & freshly ground pepper to taste 3-4 bunches of arugula, washed and dried with the tough stems trimmed 1. Heat the broiler. Slice open peppers, remove stem and seeds. Open and flatten the peppers on a foil-lined baking sheet with skin side up. Place under the broiler and roast until evenly blistered and charred. Remove from oven and fold foil loosely around the peppers. Let sit for 5 minutes as the steam further loosens the skin. Remove the skins, pat the flesh dry and roughly chop. 2. Slice the shiitake mushrooms into 1/2" wide pieces. Set aside. (Note: The Toss & Chop works well for slicing mushrooms.) 3. Fry the pancetta over medium heat in a large heavy skillet until crisp. Place in a medium-sized bowl lined with paper towels. Drain excess fat (if any) into a small bowl and reserve. When the pancetta cools, remove the paper towels and coarsely chop. Set aside some of the pancetta for garnish on top of salad. 4. Place 2 tablespoons of the reserved pancetta drippings (or olive oil) into the skillet and heat over medium flame. Add the mushrooms and sauté quickly until they are seared and juicy (add 2-3 extra tablespoons of olive oil if mixture is too dry). Remove from pan using a slotted spoon to drain off excess juice and set aside in a medium bowl. 5. Pour drippings (if any) into a clear measuring cup and add enough olive oil to make 1/4 cup total. Put back into hot skillet with the heat turned off. Whisk in the vinegar, Tabasco, salt and a few grinds of freshly ground black pepper to taste. 6. Place the arugula in a large serving bowl, drizzle warm dressing on top of the greens. Add the peppers, mushrooms and pancetta. Toss & Chop all of the ingredients together until nicely mixed and chopped to desired consistency. Sprinkle reserved pancetta on top as garnish. Serve immediately. |
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© 2008 Silvermark Creator of the toss & chop™ |