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+ servings
5 from 1 vote
Ramp and Spinach Caesar Salad with Poached Eggs
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins

Spring ingredients sing in this ramp and spinach Caesar salad made with a ramp-infused Caesar dressing, thick-cut croutons, and perfectly poached farm-fresh eggs.

Recipe Type: Salad
Makes: 4 servings
Author: Brooklyn Supper
  • 4 ramps
  • 2 large , 1/2-inch thick slices stale bread
  • 1/2 cup plus 2 tablespoons extra virgin olive oil , divided
  • sea salt
  • freshly ground black pepper
  • 4 oil-packed anchovy fillets , rinsed, dried, and finely minced
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 2 fresh egg yolks plus 4 eggs , divided
  • 2 large bunches spinach , thoroughly rinsed and spun dry
  • 1/3 cup grated Parmesan
  • 2 tablespoons apple cider vinegar
  1. Trim roots from the ramps and reserve. Finely mince ramps.
  2. Run the reserved root section of the ramps over each side of the stale bread. Cut each slice into 2 large triangles. Heat 2 tablespoons olive oil in a large skillet over medium heat. Press the bread into the hot oil. Sprinkle each slice with sea salt, pepper, and a pinch of minced ramps. Cook each side of the bread for 3 - 4 minutes, or until the croutons are a rich golden brown. Remove from heat and set aside.
  3. In a medium-sized bowl, whisk to combine 1 tablespoon of the white section of minced ramps, minced anchovies, lemon juice, Dijon, and a generous pinch each sea salt and pepper. Whisking vigorously, add 2 egg yolks. Next, adding just a drizzle at a time, whisk in the olive oil; mixture will thicken and become pale as you go. Taste mixture, and add more sea salt as needed.
  4. Spoon 4 - 6 tablespoons of dressing over the spinach, tossing very gently. Add the Parmesan, toss, and then layer more sea salt and pepper to taste.
  5. Fill a wide saucepan with cold water and bring to a boil. Poke the narrow side of each egg with a pin to make a small hole. When water comes to a boil, add the apple cider vinegar and a generous amount of sea salt. Turn heat down so the water bubbles gently. Using a slotted spoon, lower the eggs still in the shell into the water, cook for 10 seconds, and remove. Working quickly, crack the eggs one at a time into a shallow dish and lower into the water. Cook eggs for an additional 4 minutes.
  6. Meanwhile, plate the spinach salad and add a crouton to each plate. Use a slotted spoon to remove poached eggs from the water. Set each egg on a crouton; finish with grated Parm, minced ramps, sea salt, and pepper. Serve immediately.