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Romaine Salad with Country Ham and Eggs

Photo: Alison Miksch; Styling: Vanessa McNeil Rocchio

Hands-on time 30 mins
Total time 30 mins

Makes 4 servings


  • 4 ounces country ham, diced
  • 2 1/2 cups 1-inch cubed bread
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 1/3 cup white wine vinegar
  • 2 tablespoons stone-ground mustard
  • 1 tablespoon anchovy paste
  • 1 tablespoon honey
  • 1/4 teaspoon kosher salt
  • 2/3 cup olive oil
  • 12 ounces romaine lettuce hearts
  • 1/2 small red onion, sliced
  • 4 ounces sliced mushrooms
  • 1/2 teaspoon white vinegar
  • 4 large eggs
  • Shaved Parmesan cheese

How to Make It

  1. Sauté ham, bread, and pepper in hot oil in a large skillet over medium heat 1 minute or until oil is absorbed. Reduce heat to low, and cook, stirring occasionally, 7 minutes or until bread toasts. Remove from heat.

  2. Process white wine vinegar and next 4 ingredients in a blender until combined. With blender running, slowly add oil, processing until smooth. Slice lettuce lengthwise. Arrange lettuce, onion, and mushrooms on 4 serving plates.

  3. Pour water to a depth of 3 inches into a large saucepan. Bring to a boil; reduce heat to a simmer. Add white vinegar. Break eggs, and slip into water, 1 at a time. Simmer 3 minutes or to desired degree of doneness. Remove eggs with a slotted spoon. Top each salad with egg, crouton mixture, and desired amount of dressing and Parmesan cheese.