Goose Egg Salad with Blue Cheese and Prosciutto is the perfect combination and balance of flavours… It has a traditional base of salad leaves with tomato… Which is topped with a little salty, crispy-fried Prosciutto ham, crumbled, earthy blue cheese and a luxuriously rich perfectly-cooked, slightly soft-yolk goose egg. To finish, the salad is sprinkled with some lightly-toasted pine nuts and/or pumpkin seeds, a drizzle of olive oil and balsamic and a dash of salt and pepper.
2 goose eggs
3 to 4 slices Prosciutto ham
3 tablespoons pumpkin seeds
6 handfuls salad leaves
9 cherry tomatoes
150 g Roquefort cheese
2 tablespoons virgin olive oil
2 tablespoons balsamic vinegar
sea salt and black pepper to season
Bring a pan of water (enough to cover the egg) to a rolling boil and then gently lower the egg into the water. Boil for 13 to 15 minutes (dependent on how soft a yolk is required)
When boiled, immediately remove the egg from the pan and place in a bowl of cold water to stop further cooking.
Heat a non-stick frying pan over a medium heat, without oil.
Once hot, place the Prosciutto in the base and cook, turning part-way through until crisp. Set aside.
In the same pan dry roast the pumpkin seeds.
Carefully peel the egg and slice in half lengthways.
Arrange the salad in the base of a serving dish and top with the egg, crispy Prosciutto, tomatoes, crumbled blue cheese and sprinkled toasted seeds.
To make the dressing, put about a tablespoon each of balsamic vinegar and olive oil in a small bowl and beat together with a fork.
Drizzle the dressing over the salad and season with a good grind of black pepper and a shake of salt.
Original Recipe BBC Good Food
Leave a Comment