Best 4 Warm Chanterelle Salad With Speck And Poached Eggs Recipes
Indulge in a delightful culinary journey with our Warm Chanterelle Salad with Speck and Poached Eggs, a symphony of flavors that will tantalize your taste buds. This exquisite dish features a medley of fresh chanterelle mushrooms, pan-fried to perfection, complemented by the savory crunch of speck, a traditional smoked ham from Northern Italy. Perfectly poached eggs add a touch of richness and creaminess, while a zesty dressing made with white wine vinegar and Dijon mustard elevates the overall taste experience. Alongside this main recipe, we also present variations that cater to different dietary preferences, including a vegetarian option that substitutes speck with crispy halloumi cheese and a vegan alternative that uses tofu instead of eggs. Get ready to embark on a culinary adventure with our comprehensive guide to this delectable dish.
Check out the recipes below so you can choose the best recipe for yourself!
WARM CHANTERELLE AND PANCETTA SALAD
Provided by Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook pancetta in a medium saute pan over low heat until crisp, about 20 minutes. Drain on paper towels, then transfer to a large bowl. Pour off fat from pan (a thin film will remain). Increase heat to medium, add shallots to pan, and cook until tender, about 15 minutes.
- Increase heat to high; add chanterelles and pine nuts and saute until both are lightly browned, about 5 minutes. Transfer mixture to bowl with pancetta.
- In the same pan, warm oil over medium heat, then whisk in lemon juice and vinegar and heat through, scraping up the flavorful browned bits from the bottom of the pan.
- Add mixed greens to bowl with pancetta, chanterelles, and shallots. Add the warm vinaigrette and toss salad well. Divide between 4 plates and season to taste with pepper.
WARM CHANTERELLE SALAD WITH SPECK AND POACHED EGGS
Provided by Cathy Whims
Categories Salad Egg Mushroom Pork Poach Roast High Fiber Dinner Lunch Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 500°F. Combine 4 tablespoons oil and thyme in large bowl. Press 2 garlic cloves into oil with garlic press; whisk to blend. Add chanterelles and toss to coat. Sprinkle with salt and pepper.
- Spray rimmed baking sheet with nonstick spray. Spread mushroom mixture on sheet. Roast mushrooms until tender, stirring occasionally, about 6 minutes.
- Cut Speck crosswise into 1/4-inch-thick strips. Heat 1 tablespoon oil in small skillet over medium-high heat. Add Speck; sauté until crisp, 4 minutes. Drain on paper towels.
- Toast ciabatta slices until golden; rub with remaining garlic clove. Drizzle with 1 tablespoon oil. Halve each slice lengthwise.
- Fill large skillet with water and bring to boil. Add 1/2 teaspoon salt. Crack eggs, 1 at a time, into custard cup, then slide egg from cup into water; reduce heat to low. Poach eggs until whites are set and yolks are softly set, 3 to 4 minutes.
- Meanwhile, toss lettuce and mâche with enough vinaigrette to coat. Mound salad on 6 plates. Using slotted spoon, remove eggs from water, dab with paper towels to absorb excess liquid, and place atop salads. Garnish with mushrooms and Speck. Place ciabatta fingers around salad and serve immediately.
WARM CHANTERELLE SALAD
Make and share this Warm Chanterelle Salad recipe from Food.com.
Provided by Studentchef
Categories Vegetable
Time 40m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Clean the mushrooms, place them in a saucepan and sweat them dry. Strain them and allow them to drip completely dry through a sieve. Then sauté them golden brown in butter and season them with salt and black pepper.
- Wash the lettuces and let them drip dry. Tear them up into a bowl and dress them with olive oil, salt and balsamic vinegar just prior to serving. Put the mixed salad in mounds on the plates and lay the mushrooms on them directly from the pan. Garnish with onion flowers, crown dill, dill sprigs or chopped dill.
Nutrition Facts : Calories 84.9, Fat 5.4, SaturatedFat 3.1, Cholesterol 12.8, Sodium 70, Carbohydrate 6.7, Fiber 2.4, Sugar 3.4, Protein 5.4
WARM SPRING SALAD WITH POACHED EGGS
In this simple warm spring salad, poached eggs, croutons, and a slice of bacon are nestled in a salad of fresh spring greens.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Cook bacon in a large skillet over medium heat until crisp, about 7 minutes. Transfer to a paper-towel-lined plate to drain. Set aside 1/4 cup rendered bacon fat, and leave the rest in the skillet.
- Make croutons: Toss bread cubes in bacon fat remaining in skillet, coating evenly; season with salt and pepper. Arrange cubes in a single layer on a rimmed baking sheet. Bake until crisp, about 10 minutes. Set aside.
- Make vinaigrette: In a small bowl, whisk together vinegar and lemon juice; season with salt and pepper. Whisk in reserved bacon fat until emulsified.
- In a large bowl, combine spinach, peas, feta, croutons, and chives. Pour vinaigrette over spinach mixture, and toss to coat. Divide among serving plates.
- Fill a deep skillet or wide saucepan with 3 inches of water. Bring to a boil over high heat; reduce to a full simmer. Break 1 egg into a small bowl. Lower the bowl over the simmering water, and quickly slide egg into it. Use a large spoon to keep egg white together, if needed. Simmer until yolk is just set, about 2 1/2 minutes. Using a slotted spoon, transfer egg to a paper-towel-lined plate to drain. Repeat with remaining eggs.
- To serve, arrange a poached egg and one of the reserved bacon slices on top of each salad. Season with salt and pepper. Serve immediately.
Tips:
- Use a variety of chanterelle mushrooms for a more complex flavor.
- Clean the chanterelles thoroughly before cooking to remove any dirt or debris.
- Cook the chanterelles over medium heat until they are golden brown and tender.
- Use a good quality olive oil for the best flavor.
- Add the shallots and garlic towards the end of cooking to prevent them from burning.
- Season the mushrooms with salt and pepper to taste.
- Poach the eggs in simmering water for 3-4 minutes, or until they are cooked to your liking.
- Serve the salad immediately, topped with the poached eggs and crispy speck.
Conclusion:
This warm chanterelle salad with speck and poached eggs is a delicious and elegant dish that is perfect for a special occasion. The chanterelles are cooked in butter and olive oil until they are golden brown and tender, and then tossed with shallots, garlic, and parsley. The salad is topped with poached eggs and crispy speck, and served warm.
This salad is a great way to enjoy the unique flavor of chanterelle mushrooms. The combination of the tender mushrooms, the crispy speck, and the poached eggs is simply irresistible. This salad is sure to impress your guests, and it is also a healthy and satisfying meal.
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