Spring salad with cos lettuce, asparagus and crisp prosciutto with a poached egg dressing
Serves 4
Serves 4Ingredients
- 2 eggs
- 1 teaspoon white wine vinegar
- 1 teaspoon Dijon mustard
- sea salt and freshly cracked black pepper
- 150ml olive oil
- 1small baguette
- olive oil
- sea salt and freshly cracked black pepper
- 1 cos lettuce
- 1 bunch asparagus
- 2 slices prosciutto
- 50g shaved parmesan
Method
- Preheat oven to 180°C
- Thinly slice the baguette, layer onto a baking tray and brush with a little olive oil
- Sprinkle over salt and pepper and bake for 6-8 minutes until croutons are golden
- Poach the eggs in just simmering water for 2-3 minutes, keeping them very soft
- Drain them and place into the bowl of a kitchen whizz with the vinegar, mustard, salt and pepper
- Whizz to combine then slowly drizzle in the oil until the dressing is thick, set aside
- Wash the lettuce and blanch the asparagus
- Lay the prosciutto onto an oven tray and place in the oven for 6-8 minutes until crisp
- Arrange the lettuce into serving bowls, add the asparagus, prosciutto, parmesan and croutons and drizzle over the poached egg dressing
