Caesar Salad with Prosciutto and Poached Egg
A different take on Caesar salad made with butterleaf lettuce instead of Romaine and set atop a bed of Prosciutto and topped with a perfectly poached egg. Link to make your own amazing mayo is provided above.
Servings 4 servings
Ingredients
For Salad:
- 1 large head butter leaf lettuce washed, dried and torn
- 16 sliced prosciutto
- Parmesan cheese freshly grated with microplane
- 4 perfectly poached eggs see video posted above
For Dressing:
- 2 cloves garlic minced
- ⅔ cup mayo
- ¼ cup olive oil
- ¼ cup freshly grated parmesan plus more for shavings
- 1 tsp Worcestershire sauce
- 1 tsp grainy dijon mustard
- juice of half a lemon
- 1 generous pinch sea salt a few turns of freshly ground black pepper
Instructions
- Make dressing by whisking all ingredients together in a bowl, set aside.
Start water for poached eggs as directed in video, while waiting for water to boil:
- Place four slices of Prosciutto on each plate.
- Wash, dry and tear lettuce with hands.
- Toss lettuce with dressing (you will have leftover dressing) and place in equal amounts on top of prosciutto.
- Use a "y" peeler to shave Parmesan onto each salad
- Poach eggs two at a time, retaining water from first two eggs to poach the second two.
- Place one egg on each salad, sprinkle with sea salt and fresh pepper if desired. Serve