Escarole, Red Onion, Mushroom & Egg Salad
Serves 1
Active: 20 min
Total: 20 min
Ingredients
2 Tbsp plus 1/2 tsp olive oil
1 small red onion, sliced into 1/4-in.-thick rounds
4 oz mixed mushrooms
Kosher salt and black pepper
1/2 tsp Dijon mustard
1 tsp red wine vinegar
1/4 small bunch escarole, torn into bite-size pieces (about 2 cups)
1 large eggs
1. Heat 1 Tbsp oil in a large skillet over medium-high heat. Add onion and cook, stirring often, until it begins to soften, 3 to 4 minutes. Add mushrooms, 1/8 tsp salt and a pinch of pepper, and cook, tossing often, until tender, about 3 minutes.
2. in a medium bowl, whisk together mustard, vinegar, 1 Tbsp of remaining oil, 1/8 tsp salt and a pinch of pepper. Add escarole and toss to coat. Fold in onion and mushrooms.
3. Heat remaining 1/2 tsp oil in a small nonstick skillet over medium heat. Crack the egg into skillet and cook, covered, to desired doneness, 2 to 4 minutes for slightly runny yolk. Serve the egg with the salad.
Woman's Day, January 2011, p. 126.
