Like many people, I love ham and eggs together, so decided to make a simple salad using parma ham and soft boiled eggs.
If you have time, then it's really worth griddling the parma ham, to get that lovely crispy texture. It's a great contrast to the softness of the eggs.
I've used a honey and mustard dressing, made with golden rapeseed oil, Dijon and cider vinegar. It goes really well and the colour is just beautiful!
Serves 2 or 4 as a starter
For the salad
Bag of mixed green salad
3 eggs
6 cherry tomatoes
1 yellow pepper
½ red onion
1/4 cucumber
4 slices of Parma ham
For the dressing
6 tablespoons of rapeseed oil
1 tablespoon of runny honey
1 tablespoon of Dijon mustard
2 tablespoons of cider vinegar
Seasoning
- Place the eggs in a pan of cold water, bring to the boil, cover and cook for 5-6 minutes. Remove from the water and place in a bowl of cold water.
- Remove the shells from the eggs and cut into quarters.
- Slice the tomatoes in half.
- Cut the pepper into thin strips and the cucumber into small dice.
- Cut the onion in half and then slice very thinly.
- Place the salad leaves in the salad bowls or plates and top with the remaining ingredients.
- Mix the dressing ingredients together.
- Heat a griddle pan and once it's up to temperature, lay the parma ham slices onto the pan. Once they start to turn crispy, flip them over for a couple of minutes.
- Remove the ham slices from the griddle and lay over the salad,
- Serve with the dressing.
