Fried-Egg Caesar Salad
From Bon Appétit [1]
Ingredients
- 8 thin slices prosciutto, each halved lengthwise
8 long thin breadsticks (grissini)
1 12-ounce package hearts of romaine, torn coarsely (about 16 cups)
3/4 cup drained marinated oil-packed sun-dried tomatoes (from 8.5-ounce jar), each halved
1/2 cup finely grated Parmesan cheese plus more for sprinkling
8 tablespoons olive oil, divided
2 tablespoons fresh lemon juice
1 teaspoon fish sauce (such as nam pla or nuoc nam) or 3/4 teaspoon anchovy paste
1 small garlic clove, pressed
4 large eggs
Directions
- Spiral wrap 1 slice (2 halves) of prosciutto around each breadstick.
- Combine romaine, tomatoes, and 1/2 cup cheese in large bowl. Whisk 7 tablespoons oil and next 3 ingredients in small bowl. Season with salt and pepper; toss with salad. Divide among plates.
- Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Drop eggs into skillet. Cook until whites are firm and yolks are cooked to desired consistency but remain slightly runny.
- Top each salad with 1 fried egg. Sprinkle eggs with more Parmesan cheese; serve with prosciutto breadsticks.
Serves 4.
Information
- Category
- Salads, Main Dishes
- Cuisine
- North American