Romaine Salad with Prosciutto Crisps and Soft Boiled Eggs

Last Sunday we started our hike as soon as the sun came up. We walked about 4 miles. It’s fun to see quail scuttling about running for cover. There always seems to be one that runs in a different direction, perhaps to throw us humans off their path. Once in a blue moon we will see a couple of coyotes, they are amazing in that they are so adaptable. Here they are in a large mountain preserve flourishing in the middle of a big city. If you look closely in the above picture you will see a jackrabbit, check out it's long ears. There is something very special about mornings in the desert.

A few hours later when we returned home I rummaged around the fridge looking for something to prepare. I really didn’t feel like a full on breakfast and that is how this salad came about. Romaine is one of my favorite lettuces, I love that the leaves are long and firm, almost scoop like and tuff enough to hold it’s own. Here I crisped up some prosciutto and soft boiled a couple of eggs. The salad was topped with kale sprouts and drizzled with a goddess dressing that I had made the day before. The saltiness of the bacon and the soft eggs complimented the romaine wonderfully and the dressing tastes very similar to “Annie’s Natural Goddess Dressing”.

Serves 2

Ingredients:

Salad:

½ head romaine (washed, cut into ribbons)
4 slices prosciutto (place slices in a pre-heated skillet, turning slices from one side to another until crisp)(chop into pieces)
2 soft boiled eggs
Handful of kale sprouts (any kind will do)

Dressing:

2 tablespoons olive oil
½ cup tahini
2 tablespoons apple cider vinegar
¼ cup water (more if needed to thin)
1 tablespoon lemon juice
1 tablespoon soy sauce
1 to 2 garlic cloves (chopped)
2 teaspoons toasted sesame seeds
1 teaspoon parsley (chopped)
1 teaspoon chives (chopped)
Salt and pepper to taste

To boil eggs:

Place eggs in pot of cold water on high heat until water starts to boil, remove from heat, set timer for 4 minutes, remove pan; place eggs in a bowl of ice cubes and water, after a minute or two they are ready to peel.

To make dressing:

Combine all ingredients into a food processor, blend until well combined. Taste, then season with salt and pepper.

Place lettuce, prosciutto and eggs into serving bowl/bowls, drizzle with dressing, garnish with sprouts. Enjoy!