Brunch salad with coffee dressing

Brunch salad with coffee dressing

https://www.coop.co.uk/recipes/brunch-salad-with-coffee-dressing

Coffee adds depth of flavour to the dressing without overpowering your salad

  • Feeds 4Feeds 4
  • Ready in 20 minutes

Each serving contains

  • Energy
    20%
    1653kj 397kcal
  • Fat
    High 38%
    26.8g
  • Saturates
    Med 29%
    5.8g
  • Sugar
    Low 9%
    7.8g
  • Salt
    High 31%
    1.83g

% of adult’s reference intake | Carbohydrates per serving : 19g

Ingredients

  • 1 tsp Co-op Fairtrade instant coffee
  • 1 tbsp red wine vinegar
  • 1 tsp Co-op Fairtrade clear honey
  • 5 tbsp Co-op olive oil, plus extra for brushing
  • 6 medium Co-op vine ripened tomatoes, halved
  • 100g stale white sourdough bread, crusts removed, torn into small pieces
  • 8 rashers Co-op IrresistibleParma ham 
  • 4 Co-op British free range eggs
  • 1 little gem lettuce, leaves torn 
  • 125g bag Co-op British baby spinach
  • 4 salad onions, finely shredded

Method

  1. Make the dressing by whisking together the coffee, vinegar, honey and 4 tbsp of the olive oil in a small bowl, until thick and creamy
  2. Brush the cut sides of the tomatoes with the extra olive oil
  3. Put the sourdough in a bowl, drizzle over the remaining 1 tbsp olive oil and toss until the bread is evenly coated
  4. Heat a nonstick frying pan over a medium heat and dry fry the Parma ham for 1-2 mins on each side, until golden and crisp
  5. Remove from the pan, then add the bread and fry for 4-5 mins until golden and crisp, to make croutons
  6. Remove from the pan, then add the tomatoes, cut-side down, and fry them for 2 mins on each side, until soft but still holding their shape
  7. Poach the eggs
  8. While they’re cooking, toss the lettuce leaves, spinach, salad onion and croutons in the dressing, then divide between 4 plates
  9. Crumble the ham over the top and add the tomatoes
  10. Top with the eggs, season with black pepper and serve immediately

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