Spinach Salad with Crispy Prosciutto, Poached Eggs & Caramelized Onions
This hearty bistro salad is healthy, indulgent and utterly satisfying when accompanied by a glass of dry white wine
Loading ...April 8th, 2012
- Boil 8 cups of water in a saucepan and add a pinch of salt and 1 tablespoon white vinegar.
- Crack 1 egg into a small bowl.
- Slide the egg gently into the pan and boil for 2 minutes or to desired doneness, skimming off any foam.
- With a slotted spoon, transfer the egg to a paper towel to drain.
- Repeat with remaining eggs.
Servings
4Prep Time
20 minutesCook Time
10 minutesIngredients
- 2 tablespoons minced shallots
- 1 tablespoon Dijon mustard
- ¼ cup red wine vinegar
- ½ cup extra-virgin olive oil
- 1 teaspoon plus 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 large red onion, thinly sliced
- 1 tablespoon honey
- 4 ounces thinly sliced Italian proscuitto, cut into 1- to 2-inch pieces
- 6 cups fresh spinach
- 4 large eggs, poached
Directions
To make French Vinaigrette (makes ¼ cup) : In a large measuring cup (so it's easy to pour), whisk the shallots, mustard, vinegar, salt and pepper.
Keep whisking and slowly drizzle in the oil until well mixed. This can be made up to two days in advance and kept in the refrigerator. Time Saver: Use your favourite store-bought vinaigrette.
To make Salad: In a sauté pan, heat 1 teaspoon oil and the butter over medium heat.
Add the onion and cook for 4 minutes, until translucent.
Add the honey and cook over medium-low heat until golden brown, about 1 more minute. Remove from the pan and transfer to a plate to cool.
Heat the remaining tablespoon of oil in the same pan over high heat and add the prosciutto pieces. Cook for about 1 minute, then turn and cook until the other side is crispy and curly, about 4 minutes. Remove and drain on paper towel.
Place the spinach in a large salad bowl and add onions and prosciutto.
Dress with vinaigrette, toss well and divide among 4 plates.
Place a poached egg on top of each serving. Season with salt and pepper.
