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The 6-and-a-half minute egg is the whole point
I am very specific about my eggs in this salad and you should be too. Six and a half minutes in boiling water gives you a white that’s fully set and a yolk that’s jammy and golden — not chalky, not runny. When you cut it in half and set it on top of the dressed greens, that yolk becomes a second dressing, coating everything it touches in silky richness. Boil them a second too long and you lose the magic. Set a timer. Trust me on this one.
Crispy prosciutto changes everything
Prosciutto in a salad is already great, but crispy prosciutto is on another level. Lay the slices flat in a skillet over medium heat and let them sizzle until they curl and crackle — about 3 minutes per side. They should shatter when you break them, almost like a savory chip. Crumble them over the top right before serving so they stay crunchy against the cool lettuce and creamy potatoes. The salty, porky crunch against the soft egg yolk is the bite that makes everyone reach for seconds.
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Shiso is the herb that ties it all together
If you have never cooked with shiso, this is the perfect introduction. It has a flavor that’s hard to describe — somewhere between basil, mint, and cilantro with a gentle anise note. A chiffonade of fresh shiso leaves scattered over this salad connects the earthy potatoes, snappy green beans, and rich egg in a way that no other herb can. If you can’t find shiso, fresh basil or mint will work, but growing your own shiso is surprisingly easy and totally worth it.
Make it seasonal: This salad celebrates whatever is fresh. In summer, swap the green beans for blanched sugar snap peas or add halved cherry tomatoes. In fall, roasted delicata squash is gorgeous here. The vinaigrette and jammy egg anchor everything regardless of the season.
@carmeninthegarden Fresh from Garden to Table! 🌱✨ Spring’s Bounty in Every Bite! 🌼🍃 Crispy prosciutto, homegrown shiso leaves, and tender green beans join forces with fingerling potatoes in a zesty vinaigrette. Steamed artichokes on the side for a bonus treat! Experience the freshness of late spring with this sensational salad! 🥗🌿 #GardenToTable #Salad #Spring #Garden #gardentok ♬ original sound – Carmen in the Garden
Baby Gem Salad with Fingerling Potatoes, Crispy Prosciutto, and Jammy Eggs
| Prep: 15 | Cook: 20 | Total: 35 |
A stunning composed salad of tender fingerling potatoes, blanched green beans, and crisp baby gem lettuce topped with shatteringly crispy prosciutto, jammy 6-and-a-half minute eggs, and ribbons of fresh shiso. Dressed in a simple white wine vinaigrette with Dijon and shallot. Light enough for lunch, impressive enough for a dinner party.
Ingredients
For the salad
- 1 cup fingerling potatoes, halved lengthwise
- 2 cups green beans, trimmed
- 1 head baby gem lettuce, washed and torn into bite-sized pieces
- 4 large eggs
- 4 thin slices prosciutto
- Small handful fresh shiso leaves (or basil), cut into thin ribbons
- Flaky sea salt
For the vinaigrette
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- 1 small shallot, finely minced
- Kosher salt and freshly cracked black pepper to taste
Instructions
Cook the potatoes and green beans
- Place the fingerling potatoes in a pot of salted cold water. Bring to a boil and cook for 12 to 15 minutes until they are tender when pierced with a knife but not falling apart. During the last 3 minutes, add the trimmed green beans to the same pot. Drain everything, then spread on a sheet pan to cool slightly. The potatoes should be creamy inside and the green beans should be bright green and still snappy.
Boil the jammy eggs
- Bring a small pot of water to a rolling boil. Gently lower the eggs in with a slotted spoon. Set a timer for exactly 6 and a half minutes. While they cook, prepare an ice bath. When the timer goes off, transfer the eggs immediately to the ice water and let them sit for at least 2 minutes. Peel carefully — the whites will be set but the yolks will be beautifully jammy and golden.
Crisp the prosciutto
- Lay the prosciutto slices in a single layer in a dry skillet over medium heat. Cook for 2 to 3 minutes per side until they curl, darken, and become shatteringly crisp — you will hear them crackling. Transfer to a paper towel and let them cool. They will crisp up even more as they rest. Break into large shards when ready to assemble.
Make the vinaigrette and assemble
- Whisk together the olive oil, white wine vinegar, Dijon mustard, and minced shallot. Season with salt and pepper. The dressing should taste bright and mustardy with a gentle shallot sweetness.
- Arrange the baby gem lettuce on a platter. Scatter the warm potatoes and green beans over the greens and drizzle generously with the vinaigrette. Halve the jammy eggs and nestle them into the salad — the golden yolks will ooze when you cut into them. Crumble the crispy prosciutto over the top and finish with ribbons of fresh shiso and a pinch of flaky sea salt.
Notes
- The egg timing is everything: 6 and a half minutes gives you a perfectly jammy yolk. At 7 minutes it starts to set, and by 8 you have lost the magic. Use a timer and do not guess. The ice bath stops the cooking immediately so the yolk stays golden and creamy.
- Make components ahead: The potatoes, green beans, and vinaigrette can all be prepped up to a day in advance. Store separately in the fridge. Bring the potatoes and beans to room temperature before assembling. Boil the eggs and crisp the prosciutto right before serving.
- No shiso? No problem: Fresh basil, mint, or a mix of both make excellent substitutes. The herb adds a fragrant brightness that ties all the components together.
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