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Spring Harvest Baby Gem Salad with Fingerling Potatoes, Green Beans, Crispy Prosciutto, and 6 1/2 minute eggs

  • Author: carmeninthegarden




  • 1 cup fingerling potatoes, boiled and sliced
  • 2 cups green beans, blanched and cut into bite-sized pieces
  • Handful of shiso leaves, chiffonaded
  • 4 eggs, boiled for 6.5 minutes, peeled and halved
  • 1 head of little gem lettuce, washed and torn into bite-sized pieces
  • 4 slices of crispy prosciutto

For the Dressing:

  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 small shallot, minced
  • Salt and pepper to taste


  1. Preheat the toaster oven to 375°F (190°C).
  2. Place the slices of prosciutto on a baking sheet lined with parchment paper. Ensure they are spread out in a single layer.
  3. Bake the prosciutto in the toaster oven for about 8-10 minutes or until it becomes crispy. Keep an eye on it to prevent burning.
  4. Once crispy, remove the prosciutto from the toaster oven and set aside to cool. Once cooled, crumble or break it into smaller pieces.
  5. In a large mixing bowl, combine the fingerling potatoes, green beans, chiffonaded shiso leaves, halved boiled eggs, torn little gem lettuce, and crispy prosciutto.
  6. In a separate small bowl, whisk together the extra-virgin olive oil, white wine vinegar, Dijon mustard, minced shallot, salt, and pepper to create the vinaigrette dressing.
  7. Drizzle the dressing over the salad mixture in the large bowl and toss gently to combine, ensuring all the ingredients are coated with the dressing.