Morning, Noon or Night Salad

The other night just before heading to Dubai, Henry was asking for something light for dinner, and Nick concurred (the lovely 16 year-old Richard would never request a salad, he’s more your sausage and mash kind of guy). So, can’t quite remember what Rich had (!) but this is what I put together for the other two. I love salads like this – like Will’s Devil Salad it is suitable for breakfast, lunch or dinner. With dark leafy spinach, soft buffalo mozzarella, perfectly ripe avocado, fresh tomatoes, crispy, salty proscuitto and pungent basil all you need to pop on top is a perfectly poached egg.
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toasted ciabatta optional
2-4 eggs (depending on your appetite)
2 tbsp white vinegar
60g prosciutto
3 big handfuls spinach leaves 
180g buffalo mozzarella, torn into chunks
8 small, sweet tomatoes, halved
1 big or 2 small avocados, cut into wedges
1/3 cup basil leaves
1 tbsp extra virgin olive oil
1 tbsp white balsamic vinegar 
sea salt and black pepper
Set the oven to grill (that’s ‘broil’ to some…such a weird word!) and lay prosciutto slices on a baking tray while you bring a medium/large pot of water to a simmer. Add vinegar to water and poach eggs for 3-4 minutes, depending on desired yolk runniness. (To add eggs to water, crack individually into a tea cup and gently lower into water one at a time). While they are cooking bung prosciutto under the grill, keep an eye on it, turning once, until just crispy and delicious. Remove eggs from poaching water with a slotted spoon and drain. Layer plates with spinach, mozzarella, tomatoes, avocados and basil leaves. Drizzle with oil and vinegar and top with eggs and prosciutto. Serve with a jolly good grinding of black pepper and a sprinkling of sea salt. 


  1. Sarah, my oldest of three is graduating in May and I struggle with this monumental event. Torn between my joy and excitement for all of the adventure that awaits her versus my own disbelief that this once helpless little baby, occupying my arms, is about to leave the nest and experience the world on her own. It is what they are meant to do, I know, but I so love us all being together. Thinking of you…
    BTW, the salad sounds amazing but I think I will wait until our tomato/basil season in a few months for the best possible outcome.

  2. Hi Kristin – I feel exactly the same way, so unbelievably lucky but wistful at the end of an era – you express it so well! Thank you so much for your lovely message, I am sure like me, you will be making the most of previously mundane moments that all of a sudden become special in the lead up to May 🙂

  3. Hi!
    Where did you purchase the buffalo mozzarella from? And do you have a substitution idea for the prosciutto?

    1. Hi, I bought the buffalo mozzarella from my supermarket – I'm not sure which country you are from, but can only suggest a specialty food store if you can't find it there. A good alternative to the prosciutto would be some crispy grilled (broiled) bacon. Hope this helps! 🙂

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