This is a very loose adaptation of Mark Bittman's recipe for salade lyonnaise. I loved the idea of a poached egg on top of a salad, but the traditional bacon and frisee lettuce didn't appeal to me. Instead, I cut oyster mushrooms into teeny pieces and fry them until golden, then poach a couple of eggs and make a warm vinaigrette with shallot, rice vinegar, and Dijon mustard. Then the whole thing goes on a plate of basil and mizuna--a Japanese green, the kind you sometimes see on sushi platters. It's delicate and slightly peppery, and I love it in this salad. Serve this with crusty bread, or be prepared to lick the plate--the tangy vinaigrette mixed with the gooey egg yolk is absolute heaven. —ieatthepeach
- Makes 2 entree-sized salads
mizuna, washed and thoroughly dried
packed fresh basil leaves
olive oil, divided
oyster mushrooms, finely diced
medium shallot, thinly sliced
unseasoned rice vinegar, or to taste
Dijon mustard, or to taste
Salt and freshly ground black pepper to taste
2 large eggs
- Chop the mizuna into bite-sized pieces, and chiffonade or chop the basil. (You should end up with about 5 cups of greens, total.) Toss to combine, and set aside.
- In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add mushrooms and cook, stirring occasionally, for about 10 minutes, or until golden and crisp all over. Remove from the pan with a slotted spoon and transfer to a paper towel-lined plate to drain.
- While the mushrooms cook, bring a large saucepan of water to a bare simmer.
- Reduce the heat under the skillet to medium and add the remaining 3 tbsp oil. Add shallot and saute for 1 minute, or until translucent. Add vinegar, mustard, salt, and pepper, and heat just until the vinegar bubbles. Turn the heat to low and keep the dressing warm.
- While the vinaigrette cooks, add a large pinch of salt to the simmering water, then gently crack in the eggs. Poach for 3-4 minutes, or until the whites are set but the yolks are still runny.
- Divide the greens between two serving plates. Distribute the mushrooms evenly between the two plates, then pour over the vinaigrette from the pan. Remove the eggs from the water with a slotted spoon, carefully draining off as much water as possible, and transfer 1 egg to each plate. Season the tops of the eggs with pepper. Serve immediately, with hunks of crusty bread for mopping up the dressing.