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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kiara Diaz
d14@yahoo.comI love this salad! It's so versatile and you can add or remove ingredients to suit your taste.
rudolf ficzu
r.ficzu19@gmail.comThis salad is a great way to get your daily dose of vegetables. It's also really easy to make and it's always a hit with my family.
Sebitho Seitshiro
s@aol.comI'm so glad I found this recipe. It's a great way to use up leftover mushrooms and it's so delicious.
Nurbu Lama
lama.nurbu@yahoo.comThis is my new favorite salad! It's so light and refreshing, and the flavors are amazing.
Sendosali Pakistani
s_pakistani97@gmail.comThis salad is so easy to make and it's always a crowd-pleaser. I love the combination of flavors and textures.
Ja_ Sojol
j93@yahoo.comI've made this salad several times now and it's always a hit. It's a great way to use up leftover mushrooms.
Naveed qalandri
nq14@hotmail.comThis salad is a great way to impress your guests. It's sure to be a hit at your next party.
Mustajab shah
shah_m9@gmail.comThis salad is a great make-ahead meal. You can make the dressing and cook the mushrooms ahead of time, and then just assemble the salad when you're ready to eat.
Kyobutungi Angellah
a@gmail.comI love that this salad is so versatile. You can add or remove ingredients to suit your taste.
Supriya Bhattarai
bhattarai-supriya54@hotmail.comThis salad is a great way to get your daily dose of vegetables.
Shakir Ullah
ullah_s@yahoo.comI'm not a huge fan of mushrooms, but I really enjoyed them in this salad. They were cooked perfectly and had a great flavor.
Azizur Rohaman
rohaman@yahoo.comThe dressing for this salad is amazing. It's tangy, sweet, and savory all at the same time.
tesfaye dereje
dereje.tesfaye@yahoo.comI'm always looking for new ways to cook eggs, and this poached egg was perfect. It was so creamy and flavorful.
Smart Mercy
ms@hotmail.co.ukThis salad is a great option for a light lunch or dinner. It's also really easy to make.
Sk Bahar
s_bahar@aol.comI love the presentation of this salad. It's so colorful and inviting.
Robyn Perry
p-r@hotmail.comThis salad is a great way to use up leftover mushrooms. I had some cremini mushrooms that were about to go bad, so I threw them in this salad and they were perfect.
Andy Matik
andy@gmail.comI'm not usually a fan of salads, but this one was amazing. The flavors and textures were all so well-balanced.
Juneed khan Juneed khan
khan_j94@gmail.comThis salad was absolutely delicious! The combination of the crispy frisee, earthy mushrooms, and creamy poached egg was perfect. I also loved the tangy dressing.