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
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.