Wilted Salad

Menu Part: 
Salad
Cuisine Type: 
American
Serves: 
4

A warm salad of luscious wilted greens topped with a fantastic mix of shrimp, pancetta and mushrooms. The warm vinaigrette drizzle is a perfect finish to the dish.

Ingredients

1⁄2 lb. pancetta, cut into cubes
2 tbsp. minced shallots
1⁄2 lb. mushrooms, sliced
1 lb. large shrimp, deveined, tails on
1 fennel bulb, thinly sliced
1⁄2 head chicory, torn into pieces
1⁄2 lb. kale, torn into pieces
1 Belgian endive, torn into pieces
1⁄2 cup balsamic vinegar
2 tbsp. olive oil
1 tbsp. Dijon mustard
Pinch sugar
Salt and pepper
 

Steps

1. In large skillet, cook pancetta until lightly browned. Remove from pan. In drippings, sauté shallots and mushrooms until tender. Add shrimp; sauté until they turn pink, about 2 min.

2. Remove shrimp mixture from skillet and reserve. In same skillet, sauté fennel, chicory, kale, and endive until barely wilted, adding olive oil if necessary. Remove from skillet and place in large bowl.

3. In same skillet, heat vinegar, oil, Dijon, sugar, and salt and pepper to taste; bring dressing to a boil.

4. For service; scatter shrimp mixture and pancetta over greens; pour hot dressing on top.
 

More From FoodService Director

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

Ideas and Innovation
leftovers containers

We use our Menu Forward idea to empower staff to develop menu items and keep leftovers in check. Product left at the end of service may be claimed by any station to become part of a new item within six weeks. I’m happy to see my star team fighting for their ideas and products; the benefit to food cost is spot-on, and my freezer has no mystery items lurking in the corner.

Menu Development
muse school produce

Kayla Webb, executive chef at Muse School, has transitioned the private K-12 day school in Calabasas, Calif., to an entirely vegan menu over a three-year period. Webb talks about her menuing, and how the school’s kitchen earned the title of “greenest restaurant in the world” from the Green Restaurant Association.

Q: How did you help parents get used to the idea of an all plant-based diet?

A: The first year, we didn’t announce it. We were just serving one plant-based meal a week, so it wasn’t that drastic. We do monthly Muse Talks where we invite different speakers to our school to...

FSD Resources