Oyster Mushroom & Potato Salade Lyonnaise
Recipe type: Salad, Entreé, Brunch
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 2
This salad is hearty enough to serve as a main course with good crusty bread.
  • ½# Baby Fingerling Potatoes
  • 3 oz. Lardons (cubed salt pork, bacon, or pancetta)
  • 3.5 oz. Oyster Mushrooms
  • 1 head Friseé Lettuce, torn
  • ½ Shallot, thinly sliced
  • 2 Tbsp. Red Wine Vinegar
  • 1 tsp. Dijon Mustard
  • 1 Tbsp. White Vinegar
  • 2 Eggs
  1. Boil potatoes until tender, about 10 minutes. Drain.
  2. In a large skillet, sauté lardons over medium-high heat until crisp, 6-8 minutes. Remove from pan and reserve. If there is a lot of fat in the pan, pour a bit out, leaving a thin coating on the bottom of the pan.
  3. Add mushrooms to the pan and sauté until golden, 8-10 minutes. Add potatoes and lardons, combine. Add red wine vinegar and mustard, toss. Season with black pepper and salt, if necessary (mine didn’t need any- it was salty enough from the lardons).
  4. Meanwhile, bring water to a simmer in another skillet or medium saucepan. Salt the water and add a Tbsp. of white vinegar. Crack the eggs into 2 teacups. Gently lower the eggs into the simmering water, cover, turn off the heat. Let the eggs poach for 4-5 minutes. Remove with a slotted spoon and allow to drain briefly on a paper towel.
  5. Meanwhile, divide the lettuce between 2 plates. Top with the warm potato and mushroom mixture, spooning the pan juices over the salad. Place a poached egg on each salad, sprinkle with black pepper, and serve immediately.
Recipe by strawberryplum at http://www.strawberryplum.com/oyster-mushroom-potato-salade-lyonnaise/