Italian Inspired Crispy Parma Ham, Artichoke, Parmesan & Crispy Egg Salad

Tue, 26 April 2022

Italian Inspired Crispy Parm

Ingredients

Serves 4

 

Italian Salad

2 heads lettuce leaves ( 350g)

200g artichoke hearts ( jar )

1 bunch asparagus

60g parmesan cheese

60g pine nuts

150g sourdough

4 tbsp olive oil

2 cloves fresh garlic

Sea salt and black pepper to taste

200g prosciutto

4 eggs

 

Caper and Black Pepper Aioli

120g mayonnaise

3 cloves garlic

1/2 tsp onion powder

2tbsp capers

1 tsp caper juice

1/2 tsp black pepper

3 tbsp water

1 tbsp olive oil

 

Method

•   Caper and Black Pepper Aioli: Blend together the finely diced capers, minced garlic, parsley and black pepper altogether.  Add a tbsp of extra virgin olive oil and water to bring it to a freeing consistency. Season with salt. Set aside to allow the flavours to develop.

•   Asparagus: Trim the ends off the stalks of asparagus. Blanch them -  this means plunging them into boiling water for about 2 / 3 minutes, then draining them and popping them into ice cold water. This keeps them a little crunchy and helps retains the bright green colour. Pat them dry and them them with a little olive oil, lemon juice and seasoning.

•   Croutons: Tear up some stale sourdough bread. Toss in a warm pan or on an oven tray with onion powder, garlic powder, salt, pepper and olive oil. Cook until golden and crispy. About 2 minutes before the end, toss in the pine nuts and toast.

•   Fry the eggs. Grill the prosciutto  / parma ham until crispy.

•   Salad Serving: Wash and pat dry the salad leaves. Arrange the leaves ( keeping back some rocket for garnish for the top of the bowl ) on the base. Sprinkle over the asparagus and artichoke. Toss in the croutons, pine nuts and parmesan cheese savings.

•   Drizzle over the dressing, toss and coat everything well. Place the crispy parma ham on top and add the egg. Crack over some black pepper.

•   Serve and enjoy.

a Ham, Artichoke, Parmesan & Crispy Egg Salad with a Caper and Black Pepper Aioli