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.