Best Warm Chanterelle Salad With Speck And Poached Eggs Recipes

Warm Chanterelle and Pancetta Salad image

Provided by Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 9

2 shallots, peeled and minced
1/2 pound chanterelles, trimmed and quartered
1/4 cup pine nuts
7 tablespoons extra-virgin olive-oil
1 tablespoon fresh lemon juice
2 tablespoons red wine vinegar
4 large handfuls of mixed greens (such as frisee, arugula, or red oak or bibb lettuce)
Freshly ground black pepper
1/4 pound pancetta, diced

Steps:

Cook pancetta in a medium saute pan over low heat until crisp, about 20 minutes. Drain on paper towels, then transfer to a large bowl. Pour off fat from pan (a thin film will remain). Increase heat to medium, add shallots to pan, and cook until tender, about 15 minutes.
Increase heat to high; add chanterelles and pine nuts and saute until both are lightly browned, about 5 minutes. Transfer mixture to bowl with pancetta.
In the same pan, warm oil over medium heat, then whisk in lemon juice and vinegar and heat through, scraping up the flavorful browned bits from the bottom of the pan.
Add mixed greens to bowl with pancetta, chanterelles, and shallots. Add the warm vinaigrette and toss salad well. Divide between 4 plates and season to taste with pepper.

Warm Chanterelle Salad with Speck and Poached Eggs image

Provided by Cathy Whims

Yield Makes 6 servings

Number Of Ingredients 12

6 tablespoons olive oil, divided
4 fresh thyme sprigs
3 garlic cloves, divided
1 pound fresh chanterelles, cleaned, cut into 1/3-inch-thick slices
Nonstick vegetable oil spray
4 ounces 1/8-inch-thick slices Speck, rind trimmed
6 3/4-inch-thick slices ciabatta or pain rustique
1/2 teaspoon salt
6 large eggs
2 small heads of butter lettuce, coarsely torn (about 11 cups)
6 cups mâche or arugula (3 1/2 ounces)
Vin Santo Vinaigrette

Steps:

Preheat oven to 500°F. Combine 4 tablespoons oil and thyme in large bowl. Press 2 garlic cloves into oil with garlic press; whisk to blend. Add chanterelles and toss to coat. Sprinkle with salt and pepper.
Spray rimmed baking sheet with nonstick spray. Spread mushroom mixture on sheet. Roast mushrooms until tender, stirring occasionally, about 6 minutes.
Cut Speck crosswise into 1/4-inch-thick strips. Heat 1 tablespoon oil in small skillet over medium-high heat. Add Speck; sauté until crisp, 4 minutes. Drain on paper towels.
Toast ciabatta slices until golden; rub with remaining garlic clove. Drizzle with 1 tablespoon oil. Halve each slice lengthwise.
Fill large skillet with water and bring to boil. Add 1/2 teaspoon salt. Crack eggs, 1 at a time, into custard cup, then slide egg from cup into water; reduce heat to low. Poach eggs until whites are set and yolks are softly set, 3 to 4 minutes.
Meanwhile, toss lettuce and mâche with enough vinaigrette to coat. Mound salad on 6 plates. Using slotted spoon, remove eggs from water, dab with paper towels to absorb excess liquid, and place atop salads. Garnish with mushrooms and Speck. Place ciabatta fingers around salad and serve immediately.

Frisée and Wild Mushroom Salad with Poached Egg image

Provided by Suzanne Tracht

Yield Makes 6 servings

Number Of Ingredients 7

1 1/2 pounds assorted wild mushrooms (such as chanterelles, morels, oyster, and crimini), thickly sliced
6 tablespoons extra-virgin olive oil, divided
Coarse kosher salt
3 tablespoons fresh lemon juice, divided
6 large eggs
2 small heads of frisée (about 9 ounces), torn into small clumps
2 bunches French breakfast radishes or other small radishes, trimmed, thinly sliced on diagonal

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.

Warm Spring Salad with Poached Eggs image

Provided by Martha Stewart

Number Of Ingredients 10

4 slices (4 ounces) smoked bacon
4 thick slices country bread, cut into 2-inch cubes
Coarse salt and freshly ground pepper
4 teaspoons red-wine vinegar
1 tablespoon freshly squeezed lemon juice
8 ounces (1 bunch) baby spinach, washed well and dried
3 ounces fresh young garden peas
2 ounces feta cheese, crumbled
2 tablespoons chopped fresh chives
4 large eggs

Steps:

Preheat oven to 375 degrees. Cook bacon in a large skillet over medium heat until crisp, about 7 minutes. Transfer to a paper-towel-lined plate to drain. Set aside 1/4 cup rendered bacon fat, and leave the rest in the skillet.
Make croutons: Toss bread cubes in bacon fat remaining in skillet, coating evenly; season with salt and pepper. Arrange cubes in a single layer on a rimmed baking sheet. Bake until crisp, about 10 minutes. Set aside.
Make vinaigrette: In a small bowl, whisk together vinegar and lemon juice; season with salt and pepper. Whisk in reserved bacon fat until emulsified.
In a large bowl, combine spinach, peas, feta, croutons, and chives. Pour vinaigrette over spinach mixture, and toss to coat. Divide among serving plates.
Fill a deep skillet or wide saucepan with 3 inches of water. Bring to a boil over high heat; reduce to a full simmer. Break 1 egg into a small bowl. Lower the bowl over the simmering water, and quickly slide egg into it. Use a large spoon to keep egg white together, if needed. Simmer until yolk is just set, about 2 1/2 minutes. Using a slotted spoon, transfer egg to a paper-towel-lined plate to drain. Repeat with remaining eggs.
To serve, arrange a poached egg and one of the reserved bacon slices on top of each salad. Season with salt and pepper. Serve immediately.