FRISéE AND WILD MUSHROOM SALAD WITH POACHED EGG
Provided by Suzanne Tracht
Categories Salad Egg Mushroom Appetizer Poach Sauté Passover Vegetarian High Fiber Dinner Radish Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Place mushrooms in large bowl. Toss with 4 tablespoons 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 tablespoon lemon juice and generous sprinkling of coarse salt to skillet. Bring water to simmer over medium heat. Crack eggs, 1 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. Reserve skillet with poaching water. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Bring reserved skillet of water to simmer. Rewarm eggs 1 minute.
- Whisk remaining 2 tablespoons oil and 2 tablespoons lemon juice in another large bowl to blend. Season dressing to taste with coarse salt and pepper. Add frisée, radishes, and mushrooms and toss to coat. Divide salad among plates. Top each salad with poached egg and serve.
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Roxanne Navarro
[email protected]This salad is a great way to use up leftover roasted mushrooms. I also like to add a bit of crumbled blue cheese for extra flavor.
Mujtaba Abbasi (Mujtaba Abbasi)
[email protected]I made this salad for a picnic and it was perfect! It's easy to transport and it held up well in the heat.
djridoy khan
[email protected]This salad is a great way to get your daily dose of vegetables. It's also very filling and satisfying.
Thakuri Gammer
[email protected]I'm not a fan of mushrooms, but I loved this salad! The frisee and egg are a great combination.
Ricardo Mondragon
[email protected]This salad is a bit too heavy for my taste. I think I'll try it with a lighter dressing next time.
Nelida Marrero
[email protected]I followed the recipe exactly and the salad turned out great! The dressing is especially delicious.
Michael Greggs
[email protected]I'm not sure about this salad. The flavors are a bit too strong for my taste.
Prema
[email protected]This salad is so easy to make and it's packed with flavor. I love the combination of the frisee, mushrooms, and egg.
Saidur Rahman92
[email protected]I've made this salad several times and it's always a hit. It's a great choice for a light lunch or dinner.
Ramulifho Mpho12
[email protected]This salad is a great way to use up leftover wild mushrooms. I also like to add a handful of chopped walnuts or almonds for extra crunch.
Ashim Mondol
[email protected]I'm not a huge fan of salads, but this one is an exception. The dressing is light and flavorful, and the combination of frisee, mushrooms, and egg is perfect.
Abdulmanan Abdulmanan
[email protected]This is one of my favorite salads. It's so easy to make and always turns out delicious. I love the way the frisee and wild mushrooms complement each other.
Oscar Aojo
[email protected]I made this salad for a dinner party and it was a huge hit! Everyone loved the unique flavors and textures. The poached egg was the perfect finishing touch.
CJ Aucamp
[email protected]This salad is an absolute delight! The combination of the crispy frisee, the earthy wild mushrooms, and the velvety poached egg is simply heavenly. I especially loved the tangy dressing, which perfectly complemented the other ingredients.