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Miner’s-Lettuce Salad With Roasted Asparagus, Rhubarb, Pancetta, and Poached Pheasant Egg

1 tablespoon lemon juice
4 tablespoons extra- virgin olive oil, plus a little more for asparagus
1 teaspoon chives, finely diced
2 bunches miner’s lettuce (available at Windfall and Gorzynski farm stands at Union Square Greenmarket)
1 stalk rhubarb, trimmed and cut in very fine dice
1/2 cup rice-wine vinegar
1/2 teaspoon sugar
1 bunch small asparagus
4 very thin slices pancetta
4 thin slices white country baguette
4 pheasant eggs (available at Quattro’s farm stand at Union Square Greenmarket)
1 teaspoon white vinegar
salt and pepper to taste

Preheat oven to 400. Blend together lemon juice, olive oil, and chives; set aside. Pick through miner’s lettuce, removing excess stems. Place rhubarb in a small container. In a small pan, scald rice-wine vinegar with sugar, and pour over rhubarb; set aside to cool. Trim asparagus to 3-inch spears; reserve stems for another use. Toss asparagus with a little olive oil, salt, and pepper, and place on a baking dish. Lay out pancetta slices on another baking dish. Put asparagus in a 400-degree oven for 3 to 4 minutes until just cooked. Bake pancetta in the same oven until crispy, 8 to 9 minutes; drain on paper towels. Brush bread slices with olive oil, and toast. Bring 2 quarts of water with a pinch of salt and 1 teaspoon white vinegar to a simmer. (1) Poach the eggs for 2 to 3 minutes. (2) Remove eggs with slotted spoon, and (3) place on toast slices. Toss asparagus, drained rhubarb, and miner’s lettuce with lemon- chive-and-olive- oil dressing. Season with salt and pepper. Place salad on 4 plates and top each with a pancetta slice and an egg on toast. Sprinkle with salt and pepper. Serves 4.

from Centovini and I Trulli chef Patti Jackson

http://nymag.com/restaurants/recipes/inseason/46442/

1 1/2 lb. assorted wild mushrooms (morels, oyster, crimini), thickly sliced
6 tbps. extra-virgin olive oil, divided
Coarse Kosher salt
3 tbps. fresh lemon juice, divided
6 pheasant eggs
2 small heads of frisee, torn in clumps
2 bunches French breakfast radishes or other small radishes, trimmed, thinly sliced on diagnol

Preheat oven to 375 degrees. Place mushrooms in large bowl. Toss with 4 tbps. oil. Scatter mushrooms on rimmed baking sheet. Sprinkle with coarse salt and pepper. Roast until tender, stirring occasionally, 25 to 30 minutes. Cool up to 2 hours.

Place large bowl of cool water near stovetop. Pour additional water into large skillet to reach depth of 2 inches. Add 1 tbp. lemon juice and generous sprinkling of coarse salt to skillet. Bring water to simmer over medium heat. Crack eggs, one at a time, into water (whites may spread). Simmer until whites are cooked through and yolks are still soft, occasionally spooning water over, about 3 minutes.

Using slotted spoon, transfer eggs to bowl of cool water. Whisk remaining 2 tbps. oil and 2 tbps. lemon juice in another large bowl to blend. Season dressing to taste with coarse salt and pepper. Add frisee, radishes, and mushrooms, toss to coat. Divide salad among plates. Top each salad with poached egg and serve.

Original Recipe: Bon Appetit magazine, April 2010
Modified by: Griggtown Farm Market, April 2010