Nothing is better than when the yolk breaks over this salad’s rustic flavors of shiitake mushrooms, pancetta and arugula.
—CINDIE HARAS JUPITER, FL
PREP: 40 MIN. • MAKES: 8 SERVINGS
1 can (14 ounces) water-packed quartered artichoke hearts, rinsed and drained
1 1/2 cups whole fresh shiitake mushrooms
2 tablespoons olive oil
1 teaspoon minced fresh rosemary
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
DRESSING
2 ounces pancetta or bacon strips, chopped
1 shallot, finely chopped
1/4 cup sherry vinegar
1 tablespoon Dijon mustard
1 teaspoon sugar
1/4 cup olive oil
SALADS
1 tablespoon white vinegar
8 eggs
2 cups fresh arugula
1. In a large bowl, combine the artichokes, mushrooms, oil, rosemary, salt and pepper; transfer to an ungreased baking sheet. Bake at 425° for 10-15 minutes or until mushrooms are tender.
2. Meanwhile, in a large skillet, cook pancetta and shallot over medium heat until pancetta is crisp. Stir in the sherry vinegar, mustard and sugar; heat through. Transfer mixture to a small bowl; gradually whisk in oil. Set aside.
3. Place 2-3 in. of water in a large skillet with high sides; add white vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water.
4. Cook, uncovered, until whites are completely set and yolks are still soft, about 4 minutes. With a slotted spoon, lift eggs out of water.
5. Divide arugula among eight salad plates. Top each with artichoke mixture and a poached egg; drizzle with the vinaigrette.