Champignon mushroom, crispy pancetta and Brie salad


Serves 4

  • 250 g salad leaves
  • 200 g champignon mushrooms 

  • 150 g diced smoked pancetta
  • 250 g Brie
  • extra virgin olive oil
  • salt and pepper


Wash and carefully dry the lettuce, clean the champignon mushrooms and chop into rounds. Pour everything into a salad bowl.

Brown the diced pancetta in a non-stick frying pan over a medium heat until slightly crisp, without adding any fat.

Chop the Brie into thin slices and then into small pieces and add to the salad along with the pancetta. Season with salt and pepper, drizzle with oil and serve.

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