Pancetta And Egg On Hearty Greens

A Canadian twist on this Parisian favourite, this poached egg salad is a filling and satisfying meal


Versions of this delicious supper are often served in small bistros all over France. Freshly ground black pepper is a very nice accent when sprinkled over top. The egg helps to make this salad filling and perfect as a meal.

INGREDIENTS

1 tbsp extra-virgin olive oil

8 thin slices pancetta

1 pkg (340g) mixed mushrooms, sliced

Pinch each salt and pepper

1 head frisée, torn

1 head radicchio, torn

4 eggs, poached

Shallot Caper Dressing

1/3 cup thinly sliced shallots

2 tbsp white wine vinegar

1tbsp drained capers, finely chopped

2 tsp Dijon mustard

Pinch granulated sugar

Pinch each salt and pepper

1/3 cup extra-virgin olive oil

DIRECTIONS

Shallot Caper Dressing: In bowl, stir together shallots, vinegar, capers, mustard, sugar, salt and pepper; slowly whisk in oil until emulsified. Set aside.

In large skillet, heat oil over medium-high heat; cook pancetta until crisp, about 4 minutes. Drain on paper towel-lined plate.

Drain all but 2 tbsp fat from pan; cook mushrooms, salt and pepper over medium heat, stirring occasionally, until tender and golden, about 6 minutes.

In large bowl, toss together frisée, radicchio, mushroom mixture and dressing, Divide amoung four plates; top each with pancetta and egg.

For this recipe and more amazing salad ideas, pick up a copy of Canadian Living: 150 Essential Salads

 

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