Frisée and Wild Mushroom Salad with Poached Egg

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

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This elegant wild mushroom and frisée salad offers a wonderful mix of earthy flavours and crisp textures. Featuring a variety of seasonal mushrooms such as chanterelles and oysters, the dish is roasted to concentrate the savoury notes before being tossed with peppery breakfast radishes. The addition of a beautifully poached egg provides a creamy, rich finish that acts as a natural sauce for the bitter frisée leaves.

As a diabetes-friendly starter or light lunch, this recipe is naturally low in carbohydrates and high in fibre. The combination of protein from the eggs and healthy fats from the extra-virgin olive oil makes it a satisfying, balanced choice. Serve this homemade salad at your next lunch for a sophisticated yet simple meal that celebrates quality produce.

Ingredients for Frisée and Wild Mushroom Salad with Poached Egg

675g assorted wild mushrooms (such as chanterelles, morels, oyster, and crimini), thickly sliced
90ml olio extravergine d'oliva, diviso
Sale grosso kosher
45ml fresh lemon juice, divided
6 uova grandi
2 small heads of frisée (about 250g ), torn into small clumps
2 bunches French breakfast radishes or other small radishes, trimmed, thinly sliced on diagonal

How to make Frisée and Wild Mushroom Salad with Poached Egg

Preheat oven to 191°C. Place mushrooms in large bowl. Toss with 60ml 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.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.