Salade Lyonnaise without the Bacon

Ingredients

• 2 to 3 tablespoons oil, divided, plus more if needed
• 4 to 5 medium-large portobello mushrooms, thickly sliced
• Salt
• Freshly ground black pepper
• ⅓ pound thin green beans, or haricot verts, trimmed
• 8 garlic cloves, quartered
• 1 teaspoon dried thyme
• 1 cup walnut pieces
• 1 medium red onion, thinly sliced
• 4 cups chicory lettuce or salad greens
• Simple Salad Dressing (p. 147)

Instructions

1. 1Heat 1 tablespoon of oil in a large skillet over high heat. Add the mushrooms in batches—you want each slice to touch the pan. Sauté them on high heat, lightly browning both sides. If the mushrooms get dry, add more oil. Season with salt and pepper as you cook. Transfer the cooked mushrooms to a paper towel.
2. 2Add 1 tablespoon of oil to the same skillet, and heat. Add the green beans, garlic, and thyme and sauté until the beans are just tender and bright green, about 4 minutes. Stir in the walnuts and cook for 1 minute.
3. 3Remove from the heat. Stir in the mushrooms and red onion.
4. 4Fill a salad bowl with chicory lettuce or salad greens and lightly dress with the Simple Salad Dressing. Add the mixture from the skillet and toss. Divide the tossed salad into shallow bowls or plates.
5. 5Fry the eggs in the same skillet—I like them sunnyside up. Add more oil if needed. Season with salt and black pepper, and serve one egg on top of each salad.