A salad doesn't need to be weighed down with grilled chicken breast in order to be considered a meal. When you're hungry, but not that hungry, try this one out for size--perhaps add some cheese and crackers to the side to round it out.
FOR THE SALAD
Any kind of salad greens--quantity depends on your appetite (If you can get microgreens with edible flowers--all the better!)
2 radishes, scrubbed clean
Fresh dill, chives, parsley, or scallions
1 organic egg
3 slices of prosciutto
FOR THE DRESSING
1 tablespoon of lemon or red wine vinegar
1/2 teaspoon of Dijon mustard
2 tablespoons of extra virgin olive oil
1. Heat up a small pot of boiling water and cook your egg for 8 minutes. Make sure that there's enough water to cover the entire egg. When it's done, set it aside to cool.
2. On a small cutting board, slice your radishes as thinly as possible.
3. In a small bowl, whisk the lemon juice, olive oil, and Dijon mustard together. It should emulsify. Season with sea salt and black pepper to taste and whisk again so that the consistency is smooth.
4. Put about a tablespoon or so of the dressing at the bottom of your serving bowl. Add the greens one handful at a time and toss with your utensils. The dressing should lightly coat the salad greens. If you need more dressing, add it from the side of the bowl--not on top of the salad, which will make the leaves soggy. You know you've added too much dressing when it's pooling at the bottom.
5. Snip the fresh herbs on top and toss the salad once more. Arrange the sliced radishes around the bowl.
6. Peel your egg and run the egg slicer through it, or slice it by hand. Place the egg slices around the bowl.
7. Tear the prosciutto into small pieces and delicately layer over the salad. If you have edible flowers, now would be a good time to add them as garnish!