A really delicious warmish salad to enjoy on a cold winter’s night. Adapted from Bon Appetit. Enjoy!
Eggs Benedict salad
5 thin bresaola slices (I had some leftover, although the recipe called for prosciutto)
3 tablespoons extra virgin olive oil
5 teaspoons white wine vinegar
9 ounces fresh spring mix salad (original recipe calls for frisee, but I had a 7 ounce bag of spring mix greens, to which I added some leftover baby spinach leaves)
1 1/4 cups frozen shelled edamame, thawed
8 radishes, trimmed, thinly sliced
1 teaspoon coarse kosher salt
4 large eggs
Hollandaise sauce (1/2 the recipe)
Preheat oven to 400 degrees F. Arrange bresaola slices in a single layer on baking sheet. Bake until crisp, about 10 minutes. Remove from oven, let cool on sheet, then coarsely crumble.
Whisk oil and vinegar in a small bowl for the vinagrette. Season with salt and pepper.
Combine the spring mix salad, edamame, and radishes together in a large bowl.
Prepare your hollandaise sauce.
Meanwhile, pour enough water into a large skillet to reach a depth of 1 1/2″. Add 1 teaspoon coarse salt and bring to a simmer. Crack 1 egg into each of 4 custard cups, keeping yolks intact. Gently slide eggs into simmering water. Cook just until whites are set, about 3 minutes.
Toss salad with the vinaigrette. Divide among 4 plates; sprinkle with the bresaola. Using a slotted spoon, carefully place an egg on each salad. Drizzle with hollandaise. Makes 4 servings.
