rss feedUnnamed Salad; looking for help….
A couple days ago I made this salad and have been looking to give it a name. Having not come up with anything myself I was hoping to reach out and get some ideas from fellow foodies…
Here is the following salad in order of construction on the plate (bottom to top):
- Prosciutto di Parma, brought to room temperature, and set of the plate in a loose yet firm stack in the centre of the plate.
- Grilled Ontario asparagus, seasoned with sea salt and cracked pepper, cut in half and laid across/around the prosciutto.
- Garlic cloves and shallots, slowly roasted and caramelized, laid out around the asparagus, reserve the cooking butter/oil for later addition.
- Arugula, handful size portion resting on top of the asparagus and prosciutto.
- Soft poached chicken egg, presented on top of the arugula.
- The reserved garlic and shallot butter, take a lemon wedge and add the lemon juice to the just above room temperature butter, taking a spoon, and drizzling it around and on the salad to finish the dish.
Any thoughts please feel free to comment…
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Mr. Admin had a nice idea, one that we do at Marben, and name it after female relatives, or girlfriends, or wives.
Do you deliver? I’m much more creative when I see the actual dish in front of me. Your description is DELICIOUS!
The first thing that came to mind was Italian Egg Salad (proscuitto, arugula and egg) – then I remembered you also had asparagus. Because I’m married to an Italian not only do I love the food but I love the language. So I put some Italian words together describing your salad (arugula, proscuitto di Parma, asparagus + egg) = Insalata Parmagovo. Say it again while using your hands, with absolute passion.
And I’m serious about home delivery. We can test which wine goes best with it when you get here! You could always opt for beer, and I’d guarantee we could try a different German beer every day of the year.
Happy Cooking
CHEFinBERLIN
I’m not so sure I would know what to name this, but I sure know I want to try it. The salad sounds absolutely delicious! I really think that the caramelized shallots and garlic would add a ton of flavour without overpowering all the other ingredients on the plate. I would have never thought of including them in a salad. Thanks for the inspiration and I’ll keep thinking of a name.