Romaine Salad with Country Ham and Eggs

By LRay

Southern Living, January 2015, page 120.

Ingredients

• 4 ounces country ham, diced
• 2 1/2 cups 1-inch cubed bread
• 1/4 teaspoon ground black pepper
• 2 tablespoons olive oil
• 1/3 cup white wine vinegar
• 2 tablespoons stone-ground mustard
• 1 tablespoon anchovy paste
• 1 tablespoon honey
• 1/4 teaspoon kosher salt
• 2/3 cup olive oil
• 12 ounces romaine lettuce hearts
• 1/2 small red onion, sliced
• 4 ounces sliced mushrooms
• 1/2 teaspoon white vinegar
• 4 large eggs
• Shaved Parmesan cheese

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Sauté ham, bread, and pepper in hot oil in a large skillet over medium heat 1 minute or until oil is absorbed. Reduce heat to low, and cook, stirring occasionally, 7 minutes or until bread toasts. Remove from heat.

2. Process white wine vinegar and next 4 ingredients in a blender until combined. With blender running, slowly add oil, processing until smooth. Slice lettuce lengthwise. Arrange lettuce, onion, and mushrooms on 4 serving plates.

3. Pour water to a depth of 3 inches into a large saucepan. Bring to a boil; reduce heat to a simmer. Add white vinegar. Break eggs, and slip into water, 1 at a time. Simmer 3 minutes or to desired degree of doneness. Remove eggs with a slotted spoon. Top each salad with egg, crouton mixture, and desired amount of dressing and Parmesan cheese.