Salad For One

Working from home has its benefits. Pulling together a beautiful salad for yourself on a weekday being one of them. As the Hudson Farmers Market eases into spring, there are alliums aplenty. Ramps, blossoming chives, garlic chives, green garlic and more. I gently tossed some all together and topped my plate with a fried egg from Sparrowbush Farm. No dressing necessary, that yolk's got you covered. 

Oniony Everythings Salad with a Fried Egg

Serves 1

1 head baby gems lettuce, leaves separated

1 handful lovage leaves (optional)

3-4 radishes, thinly sliced

Small handful of chives (with buds attached if possible), cut on an angle into 1-inch, set aside tops with buds for garnish

4 ramps, bulbs separated from greens

1 large egg

1 teaspoon toasted panko breadcrumbs with lemon zest

1.     In a bowl, toss together the baby gems, lovage leaves if using, radishes and chives. Arrange on a pretty plate.

2.     In a 12-inch skillet, heat olive over medium heat. Add ramp bulbs and cook until they begin to crisp and brown in spots, about 3 minutes. Add ramp greens and toss together until they will, about 1 minute more. Remove and strewn atop salad.

3.     Crack egg directly into the pan and cook until the white sets and the edges crisp, about 2 minutes. Season with Aleppo pepper and Maldon salt. Place egg atop salad mixture and garnish with chives buds (if using) and sprinkle with breadcrumbs.