• 4servings
  • 50minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B9, B12, H
MineralsCopper, Natrium, Fluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 ounce(s) pancetta cut into 1/4 inch pieces

  2. 1/4 cup(s) shallots finely chopped

  3. 1/4 cup(s) sherry vinegar

  4. 1/3 cup(s) extra virgin olive oil

  5. 1 tablespoon(s) Dijon mustard

  6. 11/2 cup(s) shitake mushrooms - stems removed

  7. 1 cup(s) quartered artichoke hearts

  8. 2 tablespoon(s) extra virgin olive oil

  9. 1/2 teaspoon(s) sea salt , Spice isle

  10. 1/2 teaspoon(s) ground pepper , Spice isle

  11. 1 teaspoon(s) fresh rosemary - finely chopped

  12. 1 1/2 cup(s) Mix of butterhead, radicchio and arugula leaves

  13. 4 piece(s) eggs

  14. To taste pinch(es) sea salt , spice isle

  15. To taste pinch(es) ground pepper , spice isle

Instructions Jump to Ingredients ↑

  1. In a skillet or saute pan over medium heat, cook the pancetta, stirring frequently, for 10 minutes, or until the fat has been rendered and the pancetta has crisped. Add the shallots cook for a minute or so, stirring constantly.Add the Dijon mustard and mix. Add the vinegar to deglaze the pan. Add the oil and cook another minute. Remove from the heat.

  2. Preheat oven 350 On large cookie sheet, place Shitake mushrooms and artichokes. Sprinkle generously with olive oil, salt , pepper and rosemary making sure all artichokes and mushrooms are covered (use more oil if necessary). Place in oven and bake for 18 minutes turning the mixture a couple of times in oven. Remove from oven and set aside.

  3. Poach eggs. Assemble salad leaves on plates. Next place mushrooms and artichokes on lettuce. Pour pancetta vinaigrette over mushroom and artichoke salad. Top each plate with poached egg. Salt and pepper to taste.


Send feedback