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Greens with Hard-Boiled Eggs and Prosciutto

This salad tastes fantastic with a poached egg on top, too. Feel free to substitute extra-crisp bacon or rendered bits of pancetta for the prosciutto. This salad tastes fantastic with a poached egg on top, too. Feel free to substitute extra-crisp bacon or rendered bits of pancetta for the prosciutto.

More recipes inspired by local eggs:

Ingredients

Ingredients
<ul> <li>1 tablespoon chopped fresh tarragon leaves</li> <li>2 tablespoons Dijon mustard</li> <li>Pinch sea salt</li> <li>2 tablespoons red wine vinegar</li> <li>1/2 cup extra-virgin olive oil</li> <li>1/2 pound mixed greens</li> <li>4 hard-boiled eggs, peeled and sliced</li> <li>1/2 cup prosciutto, sliced and crisped in a pan with olive oil</li> <li>Freshly ground black pepper</li> <li>Snipped fresh chives for garnish</li> </ul>

Directions

Directions
In a small bowl, whisk together tarragon, Dijon mustard, sea salt, red wine vinegar, and olive oil. In a large bowl, toss the greens with enough of the dressing to coat them lightly. Divide the salad onto 4 plates and top with hard-boiled egg slices and prosciutto pieces. Add freshly ground pepper and chives to taste. Serves 4.

Photo(s) by Todd Zawistowski