You guys. How has no one ever told me to put a poached egg on a salad before? I feel cheated.
To be fair, I should have figured this one out long ago. I put runny eggs on just about everything else in my life, so why not a salad? Particularly this salad, which combines tangy greens, pan-fried oyster mushrooms, and a warm rice vinegar dressing. Add the golden richness of the egg yolk, and suddenly something alchemical happens: the whole thing becomes crunchy, chewy, sweet, tangy, gooey, rich, wolf-it-down-and-mop-the-plate delicious. This is the kind of salad that impresses people. It makes an entrance. I love it so.
The idea for this salad came from salade lyonnaise, the righteous French assemblage of frisee lettuce, bacon, and egg. I learned about this recently, and it stuck in my mind. The original salad involves a couple elements I’m not crazy about: bacon, obviously, and though I like frisee’s wacky texture, I don’t usually enjoy how bitter it is. So I made a couple of swaps–mizuna and basil for frisee, and oyster mushrooms, crisped in a pan, for bacon. It worked like a charm.
Mizuna is one of those greens that I’d heard about, but never actually sought out. Then, at the farmer’s market on a warm September Sunday, I saw a basket of lanky bunches and decided to pounce. It’s a Japanese green, supposedly related to mustard greens, but much more delicate and less aggressive. The flavor is a bit like arugula, but not quite so peppery. What really drew me to it, though, was the texture: crisp and feathery, with juicy bits of stem here and there. The greens wilted obligingly under the warm dressing, and tickled up here and there through the richness of the egg yolk. I’m sure you could make this salad with other greens, but the mizuna really worked gorgeously. I highly recommend it.
Oh, and take it from me: you’ll want to have some bread around to mop up the leftover dressing once the greens are gone. The combination of vinegar, shallot, and egg yolk–sharp, sweet, and fatty–is really plate-licking good.