Here’s a nice springtime salad. It’s pretty simple but has all the right components (as far as I’m concerned): salty prosciutto, nutty Parmigiano Reggiano and grilled fresh asparagus. Plus, a poached egg makes everything better!
Grilled Asparagus & Escarole Salad with Prosciutto & Poached Egg
Assemble the salad first, then poach the egg to finish. Toss the asparagus in a little EVOO, S&P and throw it on the grill (or grill pan if you’re inside). Meanwhile, toss the greens (I like escarole but you can use whatever you prefer) in your favorite vinaigrette. I usually use a combo of red wine vinegar and a little lemon juice with EVOO, S&P. A nice addition might be some minced shallot, a dab of dijon or some fresh herbs like basil, mint or thyme. Add your thinly sliced prosciutto, shaved Parm and grilled asparagus to the plate.
Now poach the egg. Bring a pot of water to a very light simmer. Add a tablespoon of vinegar to the water to help the white coagulate. Crack the egg into a separate bowl so you can drop the egg into the water all at once. Spin the water with spoon and drop the egg into the center of the eye (this helps keep the white tight around the yolk instead of spreading out). Set a 3 minute timer and let the egg poach (just below a simmer). Remove with a slotted spoon after the 3 minutes and place it on your salad. Add a couple grinds of black pepper.
Now dig in! Buon Appetito!