CHARLOTTE, NC (WBTV) - Wild Mushroom Salad
with bacon, kale and asparagus
- 1 teaspoon extra-virgin olive oil, plus more as needed
- 3 oz slab bacon, cut into 1-inch by 1/4-inch pieces
- 1 shallot, thinly sliced
- 8 oz portabello or cremini mushrooms or a mixture of both, stemmed and sliced
- 12 pcs Asparagus
- 6 tablespoons balsamic vinegar, plus more as needed
- 4 large egg
- Kosher salt and freshly ground black pepper
- 8 ounces kale
Heat a saute pan glazed with the olive oil over medium-high heat. Add the bacon pieces and saute them until they develop a crispy exterior but remain tender on the inside, adjusting the heat as necessary, 5 to 10 minutes. Remove about 1 teaspoon of the bacon fat and reserve on the side.
Add the shallots to the pan and saute until soft, another minute or 2. Add the mushrooms and asparagus and saute for 3-5 minutes until al dente, after about 2 minutes, scraping the browned bits from the bottom of the pan as the liquid comes to a boil. Reduce the pan liquid by half.
Add the balsamic vinegar, bring to a simmer and then remove the pan from the heat.
Heat a large nonstick pan over medium-low heat. Glaze the pan with the reserved bacon fat and crack in the egg, taking care not to break the yolk. Season the egg with a pinch of salt and black pepper. Fry the egg gently until the white is cooked through but the yolk remains runny.
Add the kale to the bacon, asparagus and mushrooms, toss until the leaves are wilted and coated.