Poached-Egg Salad with Frisée, Lardons, and Mushrooms
Makes 6 servings
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- 1 (½-inch-thick) slice pork belly*, cut into
- 1-inch pieces
- 1½ cups Parmesan Vinaigrette, divided (recipe follows)
- 1 (4-ounce) package gourmet mushrooms
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 (6-ounce) package spring-mix lettuces
- 1 bunch frisée, washed, dried, and trimmed
- 6 soft-poached eggs
- Garnish: freshly shaved Parmesan cheese
- ½ cup sherry vinegar
- 3 tablespoons minced shallot
- 1 teaspoon minced garlic
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh chopped thyme
- 1 cup olive oil
- 1⁄3 cup finely shredded Parmesan cheese
- In a nonstick skillet, cook pork belly over medium-high heat until crisp; remove from skillet, and let drain on paper towels.
- To same skillet, add 2 to 3 tablespoons Parmesan Vinaigrette and mushrooms. Season with salt and pepper. Cook over medium-high heat until browned. Do not stir mushrooms, which will allow them to “sear” by creating a crust to lock in moisture. Remove from heat.
- Divide lettuces and frisée among serving plates. Top each with lardons, mushrooms, and 1 poached egg. Drizzle with desired amount of remaining Parmesan Vinaigrette. Garnish with Parmesan, if desired.
- In a medium bowl, combine vinegar, shallot, garlic, sugar, salt, and pepper. Let mixture stand for at least 15 minutes.
- Add mustard and thyme to vinegar mixture, whisking to combine. Gradually drizzle olive oil into vinegar mixture, whisking constantly, until combined. Add Parmesan, whisking to combine. Cover, and refrigerate for up to 3 days. Bring to room temperature, and whisk before using.
- For lardons, thick-cut bacon can be substituted for pork belly.