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.
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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
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.
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.
Other Recipes to Try
If you enjoy this recipe, I recommend checking out some of these:
4heads mini romaine lettuce,leaves separated or 2 heads romaine, torn
1cupcherry tomatoes,halved
1medium haas avocado,pitted, peeled and sliced
5french radishesthinly sliced
¼packed cup basil leaves
1tablespoondiced 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.
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