Frisee & Wild Mushroom Salad with Poached Egg
Posted on April 2, 2010
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