Spring salad with cos lettuce, asparagus and crisp prosciutto with a poached egg dressing

Serves 4
Preparation time
Cooking time


  • 2 eggs
  • 1 teaspoon white wine vinegar
  • 1 teaspoon Dijon mustard
  • sea salt and freshly cracked black pepper
  • 150ml olive oil
  • 1small baguette
  • olive oil
  • sea salt and freshly cracked black pepper
  • 1 cos lettuce
  • 1 bunch asparagus
  • 2 slices prosciutto
  • 50g shaved parmesan


  1. Preheat oven to 180°C
  2. Thinly slice the baguette, layer onto a baking tray and brush with a little olive oil
  3. Sprinkle over salt and pepper and bake for 6-8 minutes until croutons are golden
  4. Poach the eggs in just simmering water for 2-3 minutes, keeping them very soft
  5. Drain them and place into the bowl of a kitchen whizz with the vinegar, mustard, salt and pepper
  6. Whizz to combine then slowly drizzle in the oil until the dressing is thick, set aside
  7. Wash the lettuce and blanch the asparagus
  8. Lay the prosciutto onto an oven tray and place in the oven for 6-8 minutes until crisp
  9. Arrange the lettuce into serving bowls, add the asparagus, prosciutto, parmesan and croutons and drizzle over the poached egg dressing

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