If you haven’t tried using a warm fried egg to top your dinner salad, you’re missing out. This Roasted Cauliflower, Prosciutto and Warm Egg Salad is simple enough for weeknights and elegant enough to pair with white wine.
There are two things that really make this Roasted Cauliflower, Prosciutto and Warm Egg Salad a standout. First is the garlicky-herby dressing. For the herbs, I used Frontier Co-Op’s Herbs of Italy blend. It’s got all the usual suspects of an Italian seasoning blend so feel free to substitute whatever blend you already have.
Grating a clove garlic gives this dressing so much more oompf than just mincing it. I used to get a little nervous about too much garlic, but I got over it and so should you.
To grate garlic, you’ll want to invest in one of my top kitchen tool staples – the Microplane. Your husband probably has one in the garage, but I’d recommend buying a new one dedicated to food. I use their Classic Series Zester for zest and beyond. This tool gets used three times in this recipe – first to zest the lemon, next to grate the garlic and lastly to grate the parmesan cheese. Triple threat.
Don’t Run From Runny Eggs
This is where I’ll lose some of you (yes Hiral, I’m thinking of you). I learned recently that there are actually people that don’t like warm, runny egg yolks on things. Personally, I can’t understand it. I haven’t found many foods that can’t be converted into brunch or the perfect hangover remedy by putting a fried egg on top and letting the warm yolk run down over it. This Roasted Cauliflower, Prosciutto and Warm Egg Salad proves that warm egg yolk has the power to transform. It elevates your salad to something dinner-worthy once that gooey yolk mixes with creamy avocado and salty prosciutto.
If you are willing to be converted to a runny yolk lover, this Roasted Cauliflower, Prosciutto and Warm Egg Salad might be a good place to start. First, pick good quality farm eggs. The yolks of store brands are pale and tasteless. But if you have some fresh yard eggs on hand, there is no better way to honor those golden yolks.
Olive Oil Not Butter
Note that in this recipe, the eggs are fried in a little olive oil instead of butter. I was skeptical at first but once I tried it I was sold. I might never use butter again. Butter starts to brown and crisp the edges of a fried egg. Using olive oil on medium heat allows you to set the whites without burning the edges.
It also makes it WAY easier to flip them over. The absolute best tool to use for flipping fried eggs without breaking the yolks is a rubber spatula. Just slip the tip under each egg and slide around to make sure the edges are released from the pan. Then slip the spatula just a little further under the egg and gently flip it over onto itself. Leave it for a solid minute or minute-and-a-half to make sure the whites are completely cooked and the yolk is nice and warm.
And as always, PLEASE invest in real, quality olive oil.
Ingredients
Garlic Herb Vinaigrette
- 1 tsp dijon mustard
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1 clove garlic, grated
- 2 tbsp shallot, thin sliced
- 1 tbsp Frontier Herbs of Italy (see notes)
- 1/2 cup extra virgin olive oil
Roasted Cauliflower and Salad
- 2 cups cauliflower florets
- salt and pepper
- 3 tbsp extra virgin olive oil
- 3 cups baby arugula
- 2 tbsp grated parmesan
- 4 slices prosciutto, torn into bite sized pieces
- 1 avocado sliced
- 1 tbsp extra virgin olive oil
Instructions
Make the Vinaigrette
- In a small bowl, add dijon mustard, lemon zest (about half a lemon) and lemon juice. Grate one clove garlic into bowl. Add shallots and herbs. Whisk in olive oil until emulsified. Set aside.
Roast Cauliflower
- Preheat oven to 375°. Toss the cauliflower florets with 3 tbsp of olive oil in a baking dish and season well with salt and pepper. Roast 20-25 minutes until tender but still al dente. Remove from oven.
Assemble the Salad
- While the cauliflower is roasting, set out your dinner salad serving bowls. Pour about 1 tbsp of vinaigrette into each bowl. Split the arugula between the bowls and use two forks to gently toss until the arugula is coated with the dressing. Season lightly with salt and pepper. Grate about 1 tbsp parmesan cheese over each bowl. Add half of the avocado to each bowl and 2 slices of torn prosciutto to each.
- Once cauliflower is about 5 minutes from being done, heat a medium skillet over medium heat. Once hot, add 1 tbsp olive oil and wait 30 seconds. Carefully crack 4 eggs into skillet and season well with salt and pepper. Allow whites to set. Using a spatula, carefully flip each egg over. Continue cooking for about 2 minutes to be sure whites are done and yolk is warm but not cooked.
- Add half of the roasted cauliflower to each bowl then top each with 2 eggs being careful not to break the yolks yet. Drizzle the salads with any remaining dressing and serve.
To Serve
- A crusty piece of artisanal bread is the perfect side to this dish plus a nice bottle of Pinot Gris or Chardonnay.
It sounds like a very interesting palate pleaser.