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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2-4 eggs (depending on your appetite)
2 tbsp white vinegar
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.