Chopped Salad

Name: Chopped Salad
Ingredients: 2 croutons ciabbatta rolls, torn into; 2 tablespoons olive oil; 3 1/2 ounces prosciutto thinly sliced, or bacon; 2 eggs soft-boiled, peeled and chopped; 2 tablespoons lemon juice; 1 tablespoon flat leaf parsley chopped; 1 clove garlic peeled and chopped; 1 teaspoon wholegrain mustard; 1/4 cup olive oil; 2 heads baby romaine trimmed, leaves separated and washed; 1 avocado pitted, peeled and thinly sliced; 10 ounces cherry tomatoes halved; cracked black pepper for garnish

13 ingredients

3 steps

Ingredients

2 croutons ciabbatta rolls, torn into
2 tablespoons olive oil
3 1/2 ounces prosciutto thinly sliced, or bacon
2 eggs soft-boiled, peeled and chopped
2 tablespoons lemon juice
1 tablespoon flat leaf parsley chopped
1 clove garlic peeled and chopped
1 teaspoon wholegrain mustard
1/4 cup olive oil
2 heads baby romaine trimmed, leaves separated and washed
1 avocado pitted, peeled and thinly sliced
10 ounces cherry tomatoes halved
cracked black pepper for garnish

Directions

1

Preheat oven to 400°F. Line two baking sheets with parchment paper. Arrange bread on one tray, drizzle with oil, and season to taste. Toss to coat. Place prosciutto on remaining baking sheet. Bake both for 10-12 mins or until crisp. Set aside.
2

To make dressing, place eggs, lemon juice, parsley, garlic and mustard in a food processor. Process until smooth. With motor running, gradually add oil in a thin stream until dressing thickens. Season to taste.
3

Break prosciutto into pieces. Arrange romaine, avocado, tomatoes, croutons and prosciutto on platter. Drizzle with dressing and garnish with cracked black pepper.