Ingredients for Spring Salad
- 1 1/4 cups olive oil
- 1/4 lb prosciutto
- 1 lb fresh asparagus
- 1 bunch spring onions, thinly sliced
- 6 large eggs
- 6 cups mixed salad greens
- 1/2 cup fresh squeezed lemon juice
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
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How to Make Spring Salad
- Heat a teaspoon of olive oil in a large skillet over medium heat. Add the prosciutto slices and cook until crispy and golden brown, about 3-4 minutes. Remove from skillet and set aside on paper towels to drain.
- Snap off the tough ends of the asparagus. Cut the spears in half on the diagonal. Bring a small pot of salted water to a boil. Add the asparagus and simmer for 3-4 minutes, or until tender-crisp. Drain and set aside.
- Divide the mixed greens among four plates. Arrange the crispy prosciutto, cooked asparagus, and sliced spring onions over the greens.
- Gently crack the eggs into a small saucepan filled with about an inch of simmering salted water. Poach for 3-4 minutes, or until the whites are set but the yolks are still runny. Remove with a slotted spoon and gently place on a paper towel to remove excess water. Arrange one poached egg on each salad plate.
- In a small bowl, whisk together the lemon juice, minced garlic, salt, and pepper.
- Gradually whisk in the olive oil until the dressing is emulsified. Drizzle the dressing over the salads and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
5g
Fat
8g
Carbs
1g
