Prosciutto and Poached Egg Salad

Prosciutto and Poached Egg Salad

A major change I made back in the Spring of '16, was to begin avoiding meats from animals that were grain-fed and poultry that were raised in a cage or over-crowded spaces. I will admit, while my kitchen isn't stocked with perfection of these types of grass-fed, pasture-raised foods, finding new products that complies with my clean-eating, whole food, grain-free kind of lifestyle, is incredibly rewarding. It's like being on a scavenger hunt at the grocery store. Will pasture-raised eggs be in stock? Will they still have grass-fed ground lamb at the meat department (they usually run out mid-day)? Will I find sour cream that's from grass-fed cows, organic AND with no added sugars? Sometimes I am lucky, other times I settle or just change my over-all plan. And sometimes, I get a surprise.

On my last Whole Foods trip, I decided it was time I learn how to cook scallops. After a brief discussion with the seafood guy, and a suggestion to cook scallops wrapped with bacon, I immediately thought to use prosciutto instead. Now I've never seen pasture-raised pork before so I oftentimes stick with the nitrate-free option and if possible, a good rating from the Whole Foods 5-step Animal Welfare Standard Rating System. The La Quercia brand is my go-to for prosciutto sold at Whole Foods, however, this time, when I walked up to the deli fridge, I nearly fainted from disbelief. La Quercia Ridgetop Proscuitto from pasture-raised pigs!? If I could, I would have picked up 5 packs because I knew it wasn't going to last (and on my following trip to the store, I discovered I was so right). The scallops were a success, but I wanted to do more with the prosciutto I had left! I ended up making a salad one evening when I wasn't feeling a heavy meal. A perfect combination of organic greens and seeds, simple apple cider vinegar, and both pasture-raised pork and egg. What a time to be alive -- I mean let's be real, we live in a time where food is over-produced and heavily processed. So to see food on the shelves, food created with traditional values, with sustainability,  and whole, is a damn good reason to smile.

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Ingredients

  • 2 cups super greens mix (or a mixture of baby greens such as spinach, arugula, swiss chard, red charge, kale, etc)
  • 1 tablespoons apple cider vinegar
  • 1 tablespoon raw sunflower seeds
  • 2 thin slices prosciutto
  • 1 poached eggs (instructions provided below, but you may use your own poaching method, or even med-boil or fry the egg!)

Instructions

  1. wash greens if necessary, pat dry with a clean dish towel (keep this towel clean for the egg later) and place in a large mixing bowl.
  2. add apple cider vinegar and toss.
  3. transfer to salad bowl and sprinkle in sunflower seeds.
  4. on one burner, bring a saucepan or small pot of water to boil over high heat.
  5. crack egg and place in a small bowl.
  6. while waiting for the pot to boil, on another burner, over medium-high heat with no oil, place strips of prosciutto and let it char, tossing it a few times, remove from heat and place directly on salad.
  7. once the pot full of water is at a boil, reduce heat to low and let it simmer.
  8. take a wooden spoon and start stirring the simmering water in a circular direction, wait a few seconds to allow the whirling to slow down, then using the small bowl, drop the egg into the water.
  9. boil the egg for 2-4 minutes.
  10. transfer egg onto a clean dish towel and let drain for a bit before placing it onto the salad.
  11. top with freshly ground black pepper.
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