Recipe for May 16, 2010
This recipe incorporates no less than four ingredients that are available at the market. The exception is Frisée (a French lettuce). Substitute mixed salad greens.
1 ½ pounds mushrooms* (morels & shiitakes) 6 large eggs*
6 tablespoons extra-virgin olive oil, divided about 9 oz. mixed lettuces*
Course Kosher salt 2 bunches radishes*, thinly sliced on the diagonal
3 tablespoons lemon juice, divided
Preheat oven to 375 degrees. Place mushrooms in a large bowl. Toss with 4 tablespoons oil. Scatter mushrooms on rimmed baking sheet. Sprinkle with 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 salt to skillet. Bring water to simmer over medium heat. Crack eggs, one 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. Can be made 2 hours ahead. Let stand at room temperature. Bring reserved skillet of water to simmer. Rewarm eggs 1 minute.
Whisk remaing 2 tablespoons oil and 2 tablespoons lemon juice in another large bowl to blend. Season dressing to taste with salt and pepper. Add lettuce, radishes, and mushrooms and toss to coat. Divide salad among plates. Top each salad with poached egg and serve. Serves 6.
Bon Appétit April 2010
Photograph by Patricia Heal