I assume I’m not unique in having a hard time convincing my husband that a salad can be an entire dinner, right? He’s happy to eat salad, but he’s been conditioned to think of salad as something that comes before or on the side of a “real meal.” It seemed that no matter how many things I added to lettuce to make the salad more hearty and therefore filling, Adam would still insist it wasn’t “enough” for dinner. This happened every time I brough up eating salad for dinner until the day when, feeling particularly poofy and really wanting to “be good” for dinner, I planned a simple salad and countered his usual objections by suggesting the fried egg addition.
And you know what? It worked! Not only was the salad delicious, Adam finished his serving and didn’t go digging in the fridge for “supplements” afterwards! I don’t know what it is that makes the combination of runny egg yolk and leafy green so incredibly good, but please trust me that you need to try it if you haven’t had it yet! This is obviously not earth-shattering news, nor is it even remotely original, but my recipe for “husband-approved dinner salad with an egg on top” follows after the jump.
Salad with an Egg on Top
(disclaimer: there are no measurements for any of the ingredients, just use whatever you have in the fridge!)
- Lettuce/lettuce mix (dark greens)
- Tomatoes (your favorite type and/or whatever was on sale)
- Sliced white mushrooms
- Seeds, nuts, and/or dried berries (I used trail mix with peanuts, cranberries and sunflower seeds in it)
- One freshly-made fried egg, over easy, per person
Combine all the cold ingredients into a salad. If you prefer chopped salad, go ahead and chop it up! Then just plop the fried egg on top and eat immediately so the egg is still warm.
Other potentially-good salad ingredients to try: Red onions, chickpeas,cold cuts (definitely husband-approved!), tuna, radishes, avocado, capers, olives, apples, carrots, grapes.
Ingredients you may want to stay away from: Mandarin oranges (or anything else too juicy sweet), shrimp, cucumber, tofu.
Basically, look for fresh, not-too-rich ingredients that will work with the yolk instead of fighting against it.
Oh, and the real beauty of this salad? It doesn’t need dressing until after the yolk is all gone! And if you’re as good as I am at rationing that egg yolk, you’ll barely use any dressing at all.