- 2 bags of salad leaves from the supermarket, be a little adventurous with the choice
- 4 large eggs
- 225 g fresh young asparagus, washed
- 8 radishes, washed
- a couple of salad onion, sliced
- a few slices of ham, steer clear of the pre packed stuff
- 4 tbsp olive oil, or good quality veg oil if you prefer, or even a mixture
- 2 tbsp sherry or white wine vinegar, malt is fine if you want
- salt and freshly ground black pepper
- 1 sugar
- oil to cook the asparagus
- Very simple to put together, Bring a pan of cold water to the boil, add the eggs and cook for 3 minutes, remove and cool the eggs in cold water; this process stops the egg yolks discolouring. Then peel but leave whole.
- Next, wash the salad leaves and drain them very well; too much water on them washes off the dressing. Put the salad leaves into a bowl.
- Place the oils in an old jam jar, add the mustard, salt, pepper and sugar. Pop on the lid and shake vigorously until thoroughly mixed, or you can whisk together in a bowl.
- Oil a frying pan or griddle pan and the asparagus, season well, and cook for 3-4 minutes until slightly charred on all sides.
- Arrange the slices of ham around the plate, cut the eggs in half, the yolks should be slightly runny, arrange them cut side up.
- Next, add the asparagus, radishes, spring onions in with the lettuces. Drizzle over the dressing, season well and carefully mix with 2 forks.
- Pile on top of the ham and asparagus, and eat straight away.
- A couple of good tips are, add the dressing at the last moment, or the salad leaves will wilt very quickly, and make sure all the components for the salad are out of the fridge for ½ hour beforehand, room temperature salad is far nicer and tastier to eat than ice-cold, trust me.
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