Grilled salad of radicchio and mushroom with poached egg
If you have your grill fired up it’s an opportunity to try a few grilled salad versions with summer produce. I particularly like to grill radicchio and serve it as a warm salad and this time with a few shitake mushrooms I had on hand. If you don’t grill you can make this in a skillet on top of the stove.
The process is simple: cut the radicchio in half or quarters, brush with olive oil and put over a grill or saute in a skillet until just beginning to brown and char. Do the same with the mushrooms. Then chop the radicchio , mix it with the mushrooms and drizzle balsamic vinegar, sprinkle with salt, pepper and shower it with freshly grated lemon zest.
The soft poached egg is nice and creamy on top and a handful of small salad leaves finish it nicely. Next time I would add a few freshly made croutons as well for crunch.
3 tablespoons olive oil
3 garlic cloves
1 radicchio, halved or quartered
5 shitake mushrooms halved or quartered
1 tablespoon balsamic vinegar or as needed
Zest from 1 lemon
Salt and pepper
A handful of salad greens
1 egg per person, optional
Grilling: brush the radicchio with olive oil and a cut clove of garlic and grill until charred, turning it over, but be careful not to over cook.
In a skillet: heat the oil and smashed garlic cloves in a skillet over medium heat until the garlic begins to turn golden. Be careful not to brown it as it will turn bitter and make the oil bitter. Remove garlic and discard. Add the radicchio quarters, cut side down, and cook until they just char. Turn to other cur surfaces and char as well.
Roughly chop the radicchio and place in a bowl.
Grill or saute the mushrooms until their juices evaporate and they begin to turn golden. Add to the chopped radicchio.
Season with salt and pepper and drizzle balsamic over to taste.
Place portions in serving bowl, add salad greens and top with soft poached egg.