FoodCoop Recipes
Brunch salad with Fairtrade coffee dressing
The coffee dressing adds a subtle depth of flavour to this spectacular brunch salad. Make it in just 20 minutes.
Cook
20 minutes
Serves
4
Ingredients
1 tsp Co-op Fairtrade rich roast instant coffee
1 tbsp Co-op red wine vinegar
1 tsp Co-op Irresistible Fairtrade clear honey
5 tbsp Co-op olive oil, plus extra for brushing
100g Co-op Irresistible sourdough bloomer, crusts removed
8 slices Co-op Irresistible Parma ham
6 Co-op vine ripened tomatoes, halved
4 Co-op British free range eggs
1 little gem lettuce, leaves torn
125g bag Co-op baby spinach
4 salad onions, finely shredded
Method
Make the dressing by whisking together the coffee, vinegar, honey and 4 tbsp of the olive oil
Put the sourdough in a bowl and drizzle over the remaining 1 tbsp olive oil, then toss until the bread is coated in the oil
Heat a nonstick frying pan over a medium heat and dry-fry the Parma ham for 1-2 mins on each side, until crisp, then set aside
Tear the bread into pieces, add to the pan and fry for 4-5 mins, to make croutons, then set aside
Brush the cut sides of the tomatoes with the extra olive oil then fry, cut-side down, for 3-4 mins, until slightly softened
Poach the eggs
While they’re cooking, toss the lettuce, spinach, salad onion and croutons in the dressing, then divide between four plates
Crumble the ham over the top and add the tomatoes
Top with the eggs, season with black pepper and serve immediately
