Late Summer Salad with Jammy Eggs and Creamy Balsamic Vinaigrette
Prep Time: 10mins
Cook Time: 10mins
This light salad makes a great side or entree with a base of crunchy leaves of romaine lettuce, juicy cherry tomatoes, creamy avocado, crisp slices of french radish topped with a creamy balsamic dressing and jammy soft-boiled eggs.
To achieve the jammy consistency the eggs are cooked for 7 minutes so the egg is still easily “peel-able” but has a yolk that is just set and almost creamy in consistency. I love serving this salad with a side of toasted bread to dip in the yolk – the perfect pairing with this late summer salad!
I recently went back to the Santa Monica Farmers Market for the first time since early spring due to COVID. As soon as I stepped inside I was reminded what I love about shopping directly from local farmers – you get to see what’s in season and what’s fresh but there’s also a wider more varied selection than what can be found in stores.
I found some beautiful purple basil leaves I added to this salad, which can easily be substituted with commonly found store-bought basil. I love garnishing dishes with small edible flowers (like chive blossoms) for a delicate touch – if you can find them they’re a beautiful (but not necessary) addition.
Late Summer Salad with Jammy Eggs and Balsamic Vinaigrette
4heads mini romaine lettuce,leaves separated or 2 heads romaine, torn
1medium haas avocado,pitted, peeled and sliced
5french radishesthinly sliced
¼packed cup basil leaves
Toasted sourdough bread,for serving (optional)
Creamy Balsamic Vinegar:
Add the olive oil, vinegar, Greek yogurt and garlic to a small bowl and whisk until combined and emulsified. Set aside until ready to use, you may have to whisk just before serving to recombine the ingredients if they separate.
For the salad:
Bring a large saucepan of water to a boil over medium-high heat. Once the water is boiling carefully add the eggs and cook for 7 minutes. Remove to a bowl of ice water to cool for 10 minutes. Use the backside of a spoon to crack the shell of the eggs and peel under running water. Cut each in half and set aside until ready to use.
In a large salad bowl toss together the romaine leaves, cherry tomato, avocado, radish, basil and chives. Add the dressing as desired and toss to combine. Divide among serving plates and top with the jammy eggs. Serve immediately with sourdough bread.
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