Late Summer Salad with Jammy Eggs and Creamy Balsamic Vinaigrette

Prep Time: 10

Cook Time: 10

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.

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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. Garnishing dishes with small edible flowers (like chive blossoms) adds a delicate touch. If you can find them they’re a beautiful (but not necessary) addition. I love serving this salad with a side of toasted bread to dip in the yolk. The perfect pairing with this late summer salad!

Late Summer Salad with Jammy Eggs and Creamy Balsamic Vinaigrette

Late Summer Salad with Jammy Eggs and Creamy Balsamic Vinaigrette

Key Ingredients in This Recipe

Soft-boiled egg – 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.
Avocado – When shopping for avocados, look for ones that are firm but “give” slightly when gently squeezed in your hand. You can also remove the top stem, though I prefer to call it a nub, at the top of the avocado – if you remove it and it is green, it’s most likely ready to eat. If it’s brown then it’s probably overripe.
Cherry tomato – Cherry tomatoes are a small, juicy variety of tomato with a thicker skin. They are much sweeter than other varieties of tomatoes.

This late summer salad recipe is made with romaine lettuce, cherry tomatoes, avocado, creamy balsamic dressing and jammy soft-boiled eggs.

How to Make Late Summer Salad with Jammy Eggs

Make the 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.
Cook the jammy eggs. 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.
Assemble and serve. 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.

Late Summer Salad with Jammy Eggs and Creamy Balsamic Vinaigrete with avocado

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

Late Summer Salad with Jammy Eggs and Creamy Balsamic Vinaigrette-38.jpg

Late Summer Salad with Jammy Eggs and Balsamic Vinaigrette

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Prep Time 10

Cook Time 10

Serves

US Customary – Metric

Ingredients:

Creamy Balsamic Vinegar:

½ cup extra-virgin olive oil
¼ cup balsamic vinegar
2 tablespoons plain whole milk Greek Yogurt
2 cloves garlic, minced
Kosher salt, as needed

For the salad:

4 large eggs, at room temperature
4 heads mini romaine lettuce, leaves separated or 2 heads romaine, torn
1 cup cherry tomatoes, halved
1 medium haas avocado, pitted, peeled and sliced
5 french radishes thinly sliced
¼ packed cup basil leaves
1 tablespoon diced chives
Toasted sourdough bread, for serving (optional)

Instructions:

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.

Late Summer Salad with Jammy Eggs and Creamy Balsamic Vinaigrette