Ingredients
- Caper Dressing:
- 8 thin slices pancetta
- 1 tbsp (15 mL) extra-virgin olive oil
- 1 pkg (340 g) mixed mushrooms, sliced
- 1 pinch salt
- 1 pinch pepper
- 1 head curly endive, torn (about 10 cups)
- 1 head radicchio lettuce, torn (about 4 cups)
- 4 eggs, poached
- 1/3 cup (75 mL) thinly sliced shallots
- 2 tbsp (30 mL) white wine vinegar
- 1 tbsp (15 mL) drained capers, finely chopped
- 2 tsp (10 mL) Dijon mustard
- 1 pinch granulated sugar
- 1 pinch salt
- 1 pinch pepper
- 1/3 cup (75 mL) extra-virgin olive oil
Preparation
Step 1
Caper Dressing: In bowl, combine shallots, vinegar, capers, mustard, sugar, salt and pepper; whisk in oil until combined. Set aside.
In large skillet, cook pancetta over medium-high heat until crisp, about 4 minutes; drain on paper towel–lined plate. Drain off all but 2 tbsp of the fat from pan.
In same skillet, cook mushrooms, salt and pepper over medium heat, stirring occasionally, until tender and golden, about 6 minutes.
In large bowl, toss together curly endive, radicchio, mushroom mixture and dressing. Divide among plates; top each with pancetta and egg.
Poached Eggs In large saucepan or deep skillet, heat 2 to 3 inches (5 to 8 cm) water over medium heat until simmering. Add 1 tbsp vinegar.
One at a time, crack eggs into custard cup or small bowl; gently slide into simmering water. Reduce heat to low; cook until whites are set and yolks are still soft, about 3 minutes.
With slotted spoon, transfer to paper towel–lined tray; keep warm.