Description
A healthy brunch salad of fresh spring vegetables in a lemon vinaigrette, topped with parmesan, prosciutto, and soft boiled eggs.
Ingredients
Scale
- 1 pound asparagus ((the thicker the spears, the better))
- 1 fennel bulb (thinly sliced)
- 2 cups arugula
- 1 avocado (diced)
- ½ cup shaved parmesan
- 8 eggs
- 6 slices prosciutto (roughly torn)
For the lemon vinaigrette
- ¼ cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1 clove of garlic (minced)
- Salt and pepper to taste
Instructions
- Make the soft boiled eggs: Bring pot of water to a boil over medium high heat (with enough water to cover the eggs). Using a slotted spoon, carefully lower the eggs into the boiling water. Boil for 6 and ½ minutes and then remove from heat, drain and rinse eggs under cold water to cool.
- Make the dressing: Whisk all ingredients together in a small bowl or jar. Season liberally with salt and pepper.
- Shave the asparagus: Hold each asparagus spear a couple inches from the bottom end while on the edge of a cutting board. Use a y-peeler to shave long ribbons from the bottom at your fingers to top and add them to a large bowl. If any tips fall off, that’s ok just add them to the bowl too.
- Assemble the salad: Add fennel, arugula, avocado and parmesan to the bowl as well. Drizzle in half of the dressing to start and toss. Add in more dressing as desired.
- Peel the cooled eggs. Serve salad with 2 eggs each, cut in half, and several ribbons of prosciutto. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Salad