Go Back
Print

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.
Course Salad
Cuisine American
Keyword easy lunch recipe, light recipe
Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes
Servings 4 servings
Author Linda Spiker

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
  • 2/3 cup mayo
  • 1/4 cup olive oil
  • 1/4 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

  1. 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:

  1. Place four slices of Prosciutto on each plate.
  2. Wash, dry and tear lettuce with hands.
  3. Toss lettuce with dressing (you will have leftover dressing) and place in equal amounts on top of prosciutto.
  4. Use a "y" peeler to shave Parmesan onto each salad
  5. Poach eggs two at a time, retaining water from first two eggs to poach the second two.
  6. Place one egg on each salad, sprinkle with sea salt and fresh pepper if desired. Serve