Salad Meals by Emily Ezekiel

Author:Emily Ezekiel
Language: eng
Format: epub
Publisher: Hardie Grant North America
Published: 2024-03-16T00:00:00+00:00

wild mushroom salad

with a poached egg

This season the mushrooms are delicious, so use any mushrooms you love or whatever is at its best. Be sure to fry them until golden brown.

prep time: 10 minutes cook time: 15 minutes serves: 2

1 tablespoon olive oil

1 tablespoon butter

14 ounces (400g) mixed wild mushrooms, large ones halved

3 garlic cloves, sliced

juice of ½ lemon

2 eggs

pinch of hot pepper flakes

1 large bunch of parsley

1 large handful of arugula leaves

¾ ounce (20g) Parmesan, shaved (optional)

1 handful of Jar Croutons

2 tablespoons Chile Dressing, optional

salt and freshly ground black pepper

Place a large skillet over high heat, add the olive oil and butter, then add the larger mushrooms and fry for 5 minutes. Add the smaller mushrooms and fry for another 5 minutes. Add the sliced garlic and fry for 2 to 3 minutes until all the mushrooms and garlic are golden. Add the lemon juice and season with salt and pepper.

Meanwhile, bring a medium saucepan of water to a boil over high heat. Break the eggs into the boiling water and poach for 3 to 4 minutes until the whites are set and the yolks are still runny. Scoop out the eggs with a slotted spoon and drain on a plate.

Remove the mushrooms from the heat, add the hot pepper flakes, parsley, and arugula, and toss until everything is well combined.

Divide between two bowls and top with the poached eggs, shaved Parmesan, if using, the croutons, and the dressing, if using. Serve.

store/make it vegan

Make a double or treble batch of croutons and store in an airtight container for a week, sprinkling over other salads.

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