Wilted Salad

Menu Part: 
Cuisine Type: 

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.


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


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

Ideas and Innovation
woman surprise

When I joined the staff at FoodService Director in the spring of 2015, I couldn’t believe how much there was to learn about the intricacies of the industry. My past experience, from kindergarten to my college days to on-the-job meals, would lead me to believe that noncommercial dining was a kind of automated process—an amenity that’s expected, and one you only become aware of if something goes wrong.

But as with my own household chores, there are no magical elves making sure the business of feeding students, seniors and hospital patients is done, and done well. Foodservice...

Ideas and Innovation
elderly old hands

A family’s request for at-home meal support for a patient at Lee Memorial in Fort Myers, Fla., led System Director of Food & Nutrition Services Larry Altier to uncover a gap in care. He saw that only 1% of patients had been coded (diagnosed and labeled for billing purposes) as malnourished, while more than 60% of all Lee Memorial patients are over 65 years or older, a population that experiences the issue at a higher rate.

His discovery helped more rigorously identify malnutrition, but it also strengthened Lee Memorial’s community connection. The hospital launched a delivery...

Ideas and Innovation

When it comes to sustainability, sometimes the smallest kitchen changes can make the biggest difference. When Chris Henning, senior assistant director of dining services for the University of Illinois at Urbana-Champaign, switched from standard latex gloves to nitrile gloves, he also set up a recycling program. Once recycled, the gloves are turned into playground equipment, bike racks and park benches.

Henning says the nitrile gloves have been a good fit for his department, both in terms of durability and cost. “Participating in the campus buying program reduces the cost, as [our]...

Managing Your Business
studient orientation

When an alma mater and an employer are one in the same, it can be a win-win for both the employee and the school. Here’s how two students’ experiences with campus dining—one positive and the other negative—led them on a path to their current jobs.

A Feast to Remember

NC State University’s main campus in Raleigh, N.C. was built on farmland given to the state by Richard Stanhope Pullen; every spring, students gather to celebrate those agricultural roots through Farm Feast, an outdoor celebration with food and music. Design major Christin King remembers her first Farm Feast vividly: “...

FSD Resources