Poached Egg and Arugula Salad with Pancetta and Wild Mushrooms

Poached Egg and Arugula Salad.JPG
Carol Blonder
Poached Egg and Arugula Salad with Pancetta and Mushrooms
Yesterday we gave you tips and techniques for poaching eggs, perfectly! Today, a recipe worthy of your new skill.

Poached Egg and Arugula Salad with Pancetta and Wild Mushrooms

Salad:
12 oz baby arugula or frisee
8 slices of pancetta, thinly sliced
6 oz wild mushrooms: crimini, chanterelle, or morel, cleaned and sliced
1 Tablespoon extra virgin olive oil
Sea salt and freshly ground black pepper, to taste

Heat a heavy bottom skillet over medium high heat.
Add 1 Tablespoon olive oil
When oil is hot, add pancetta, cook until crisp
Remove pancetta to paper towel to drain
Add mushrooms to pan, season generously with sea salt and freshly ground black pepper
Sauté mushrooms until tender
Tear pancetta into small pieces, mix with mushrooms
Set mixture aside
Tip: Use a non-stick pan and omit the olive oil, the pancetta renders enough fat to cook the mushrooms

Poached egg:
In a medium saucepan, simmer 2 quarts water with 1 tablespoon distilled white vinegar
Break egg into ramekin
Swirl the water in one direction with a spoon
Slide egg into center of simmering water
With a spoon, gently nudge the egg white toward the yolk
Poach egg for about 3 minutes; the white will be opaque and firm to the touch when done
With a slotted spoon, remove the egg from the water
Shock egg in an ice bath to stop cooking
Remove egg to a plate
Tip: Cook up to 4 eggs at a time, add eggs to water one at a time, allow each egg to begin to solidify before adding next egg to keep them separate

Vinaigrette:
1 Tablespoon shallot, finely chopped
1 teaspoon Dijon mustard
4 Tablespoons extra virgin olive oil (use best quality olive oil in dressings)
1 Tablespoon red wine vinaigrette
Sea salt and freshly ground black pepper to taste

Place Dijon mustard in a small bowl
Stir in finely chopped shallot
Add red wine vinegar and whisk together
Continue to whisk while adding extra virgin olive oil in a slow steady steam
Season to taste with sea salt and freshly ground black pepper
Tip: Taste the vinaigrette with a piece of arugula to check the flavor balance

Place greens in a medium bowl
Add the dressing and toss

Divide the greens onto 4 salad plates
Sprinkle with mushroom and pancetta mixture
Add poached egg to top
Serve with toasted French bread


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