Black Trumpet and Bitter Green Salad

I love my weekly farmers' market, which takes place mere steps from my home. Every other week this fall, the mushroom man has appeared and I have taken full advantage of his wares!

I have recently been on a dinner salad kick. Tonight, I had some beautiful black trumpet mushrooms from the market on hand, some oregano from the window box herb garden, and a head of escarole with which to work and this idea for a warm salad popped into my head. Poaching an egg felt a bit precious for rugged escarole, but I knew that I wanted yolk to mix in with my salad so I fried an egg instead.

Next time I make this I may add both lardons and garlic croutons to the finished product, but it truly was very good as is.

A couple of generous handfuls of chopped escarole or other hearty green

2 black trumpet mushrooms, trimmed and cut into thin slices lengthwise

1 egg

2 tsps of olive oil

2 Tbsps of your favorite salad dressing (I used the basic red wine vinegar dressing from my Leeks Vinaigrette recipe)

1/2 tsp chopped oregano leaves

1 clove garlic, peeled and crushed

Salt to taste

Heat one teaspoon of the olive oil and the garlic clove in a small pan. As soon as the oil is hot, add the mushroom slices, in one layer if possible. Salt lightly and add half of the chopped oregano leaves. Cook covered over low for a few minutes, before turning the mushrooms slices over, adding the remainder of the oregano, and covering again for a few minutes.

While the mushrooms are cooking, place your escarole in your salad dish. As soon as your mushrooms are cooked, remove them from the pan and lay them over the top of the escarole.

Place the pan back on the heat, mushroom juices and garlic clove and all, and add the salad dressing to the pan. Heat through until bubbling around the edges.

While the dressing is heating, heat the remaining oil in a small pan and, as soon as the oil is hot, crack in the egg and salt lightly. Cook until the yolk is to your satisfaction. I like crispy edges and slightly thickened yolk.

Pour the hot dressing over the escarole and mushrooms and toss to combine. Top with your fried egg and dig in. Buttered toast on the side is nice.