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Prosciutto and Egg Salad with Tarragon

This interesting salad features prosciutto and boiled egg, on top of mixed salad greens with tarragon. Prosciutto means ham in Italian and usually describes ham which has been seasoned, cured and air-dried. ‘Prosciutto cotto’ is cooked and ‘prosciutto crudo’ is raw, although it is ready to eat because it has been salt-cured. In the following recipe, you can use the prosciutto as it is or chop it and then crisp it in a pan in some olive oil. The first method is healthier but the second might be nice if you want the prosciutto warm and a little crispy.

Feel free to use less salad and more prosciutto, or change any of the quantities. Something else you can try is using rendered pancetta or crumbled bacon instead of the prosciutto, or your favorite kind of ham. Although this is great with boiled eggs, it is also nice with a poached egg on top instead. The dressing used in this recipe is a basic vinaigrette with fresh tarragon added. Tarragon goes nicely with egg salads, as well as with fish or chicken.

Tarragon is the main flavoring in Béarnaise sauce, and also used to flavor Tarhun, a popular bright green soda in Russia, Ukraine, Azerbaijan, and various other countries. A lot of bugs hate the aroma and flavor of tarragon, so if you are a keen gardener, consider using it as a companion plant next to anything you do not want disturbed by garden pests.

Unusual Egg Salad with Prosciutto
Summary: The special egg salad boasts the salty flavor of prosciutto, along with our Dijon mustard, tarragon and red wine vinegar dressing. This is an elegant twist on a classic favorite.
Author:
Cuisine: American
Recipe type: Salad
Serves: 4
Prep time: 
Total time: 
Ingredients
  • ½ lb mixed salad greens
  • 4 peeled, sliced hard-boiled eggs
  • 8 slices prosciutto
  • Black pepper, to taste
For the Tarragon Dressing:
  • 1 tablespoon chopped fresh tarragon leaves
  • 2 tablespoons red wine vinegar
  • ½ cup extra-virgin olive oil
  • 2 tablespoons Dijon mustard
  • ¼ teaspoon salt
Instructions
  1. Whisk the tarragon dressing ingredients together.
  2. Toss the salad greens with enough of the dressing to coat them lightly.
  3. Cut each prosciutto slice in half.
  4. Divide the salad between 4 plates and top with hard-boiled egg slices and prosciutto.
  5. Grind some black pepper on top.
  6. Serve the remaining dressing on the side.

Photo Description:

Bacon and eggs can be served together as a great breakfast, but you can use a similar combination if you want to make another meal, swapping the fried eggs for boiled ones and the bacon for prosciutto. Toss mixed salad leaves in our flavorful tarragon dressing, and top with boiled egg slices and tasty prosciutto. Although prosciutto can be served alone, or as part of a tapas platter with cheese and olives, it goes well with eggs, so you might like to make this the next time you want to make some salad. You can see from the picture that it looks very appealing.
 


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Christine Szalay-Kudra


Hello and welcome to Amazing Salad Recipes. My name is Christine and I'm delighted you are visiting. I started this blog because salad is such an important dish. It can be a side dish or a whole meal, and there are so many type I love to prepare and serve to my family, helping them get all their nutrients as well as having something they can really enjoy.


I have collected lots of salad recipes all in one place, to make finding the perfect salad for the occasion as convenient and easy as possible. Making a special salad can take as few as 5 minutes or you might be using freshly grilled seafood or meat as some of the ingredients, or adding other special touches.


Whether you are looking for a chicken salad or egg salad recipe, something international or unusual, or an elegant salad for a dinner party, you will find it all here. We have salads for carnivores and vegetarians, and also plenty of sensational salad dressings for you to consider. So take a look at some of our exciting salad recipes and choose something amazing to impress your family with.


Thanks for visiting,


Christine

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