Romaine Salad with Country Ham and Eggs

- Photo: Alison Miksch; Styling: Vanessa McNeil Rocchio
Photo: Alison Miksch; Styling: Vanessa McNeil Rocchio
Hands-on time: 30 minutes
Total time: 30 minutes
Yields: Makes 4 servings


4 ounces country ham, diced

2 1/2 cups 1-inch cubed bread

1/4 teaspoon ground black pepper

2 tablespoons olive oil

1/3 cup white wine vinegar

2 tablespoons stone-ground mustard

1 tablespoon anchovy paste

1 tablespoon honey

1/4 teaspoon kosher salt

2/3 cup olive oil

12 ounces romaine lettuce hearts

1/2 small red onion, sliced

4 ounces sliced mushrooms

1/2 teaspoon white vinegar

4 large eggs

Shaved Parmesan cheese

How to Make It

Sauté ham, bread, and pepper in hot oil in a large skillet over medium heat 1 minute or until oil is absorbed. Reduce heat to low, and cook, stirring occasionally, 7 minutes or until bread toasts. Remove from heat.

Process white wine vinegar and next 4 ingredients in a blender until combined. With blender running, slowly add oil, processing until smooth. Slice lettuce lengthwise. Arrange lettuce, onion, and mushrooms on 4 serving plates.

Pour water to a depth of 3 inches into a large saucepan. Bring to a boil; reduce heat to a simmer. Add white vinegar. Break eggs, and slip into water, 1 at a time. Simmer 3 minutes or to desired degree of doneness. Remove eggs with a slotted spoon. Top each salad with egg, crouton mixture, and desired amount of dressing and Parmesan cheese.


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