Serves 6
22 min
Speedy Chef's Salad
Recipe GLPR268fe73d66b883
A fresh and satisfying main-course salad featuring tender eggs, smoky ham, crisp mixed greens, juicy cherry tomatoes, and earthy mushrooms. Topped with garlic ciabatta croutons and a zesty sun-dried tomato dressing. Quick to assemble and perfect for a light lunch or dinner.
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Ingredients
4 large eggs
140g ham, torn into strips
150g mixed salad leaves
250g cherry tomatoes, halved
1 handful mushrooms, thinly sliced
4 slices ciabatta bread
1 garlic clove, halved
50g sun-dried tomatoes, finely chopped
3 tablespoons ready-made salad dressing
Salt and black pepper to taste
Directions
Bring a pot of water to a rolling boil. Carefully place the eggs in the boiling water and cook for 8 minutes to achieve a soft-boiled center with a set white.
While the eggs cook, place the ciabatta slices on a toasting rack or baking sheet. Toast until golden and crispy, about 3–4 minutes.
Remove the eggs from the water and transfer immediately to a bowl of ice-cold water to stop the cooking process. Let cool for 2–3 minutes, then gently peel and cut each egg into wedges.
Once the ciabatta is cool enough to handle, rub both sides of each slice with the cut side of the garlic clove, then cut into large bite-sized crouton pieces.
In a small bowl, mix the finely chopped sun-dried tomatoes together with the ready-made salad dressing until well combined.
In a large bowl or serving platter, combine the mixed salad leaves, torn ham strips, halved cherry tomatoes, and sliced mushrooms.
Pour the sun-dried tomato dressing over the salad mixture and toss gently until all ingredients are evenly coated.
Divide the dressed salad among serving plates or bowls. Top each portion with the egg wedges and garlic croutons. Season to taste with salt and black pepper. Serve immediately.
