june 5, 2019
Weekends are for big, hearty breakfasts. That’s the mantra at my house, whether it’s early or late (brunch) or a breakfast for dinner. There is extra time to gather colorful, seasonal ingredients and there is time to make something out of the ordinary. The local farmer’s markets have offered spectacular strawberries and tender asparagus from Agriberry Farms, crisp greens (these are from Schuyler Greens and purchased at Little House Green Grocery), fat radishes from Lakeside’s Tiny Acre and pastured eggs. Put those all together, with a generous dose of Strawberry Vinaigrette, and some crisped prosciutto, and you have a spring breakfast salad good enough for company and certainly pleasing to just little old you.
There is balance to the sweet from the earth flavor of asparagus and salty flake of roasted prosciutto. Medium boiled eggs atop the greens are a nice contrast to the crisp and the crunch. Maybe a little toasted baguette on the side and you’ll be transported to a Mediterranean street cafe.
Every now and then when I get a hankering for a solid breakfast, there is my Breakfast Bistro Salad, also made with local asparagus and jammy local eggs. Thick cut local bacon crowned that salad. Although these are not vegan meals, one can eliminate the prosciutto and bacon to make them friendly for vegetarian tastes.
The prosciutto may be roasted ahead and reheated for this salad, but for freshness’ sake, best to use the roasting pan for quick cooking the asparagus and make all just before serving. Use any vinaigrette—the strawberry of last post is a perfect partner. While the eggs are cooking, you can make the prosciutto and asparagus. The whole thing comes together fairly quickly, so put on some Sunday morning bluegrass, work up an appetite and cook up this hearty spring breakfast salad.
Spring Breakfast Salad
recipe by Michele Humlan, The Good Eats Company
makes four servings
four slices prosciutto
1 ½ cups sliced asparagus
8 eggs, preferably pastured
1-2 tablespoons cider vinegar
4-6 radishes, thinly sliced
1 cup fresh strawberries, sliced
four large handfuls mixed lettuces
strawberry vinaigrette or dressing of choice
pinches of fine sea salt
freshly ground black pepper
- Preheat oven to 400 degrees.
- Place prosciutto slices evenly spaced on ungreased baking sheet (do not use insulated pan) and bake for 15 minutes until crisp.
- Remove prosciutto to plate and toss asparagus slices with a pinch of kosher salt on the sheet pan to coat with fat.
- Roast for 5 minutes and set aside to cool.
- While prosciutto roasts, bring several inches cold water to boil with cider vinegar and large pinches of kosher salt in heavy two quart saucepan.
- Gently lower eggs into simmering water—when water comes back to the boil, gently simmer eggs for 6-7 minutes (6 and a half minutes for medium boiled eggs with firm whites and jammy yolks as pictured).
- Remove pan from heat, drain off water and run cold water over eggs to stop cooking (you can also make an ice bath).
- Crumble prosciutto.
- In four large bowls or platters, arrange greens and scatter radishes, strawberries, asparagus and prosciutto.
- Peel eggs, slice into halves and divide among serving dishes.
- For serving, have vinaigrette on the side plus fine salt and freshly ground pepper.