Capocollo Salad With Potato, Avocado & Soft Boiled Eggs

We wanted to create a tasty meal that was wholesome and hearty enough that it left you feeling full, which is exactly what this capocollo salad with potato does. Add in some soft boiled eggs and avocado, and you are in for a seriously tasty dish.

The potatoes are the latest in our series of recipes that feature 7 simple ingredients and are oh-so easy to make/

This is one of those salads where you savour every single mouthful. An ideal salad for lunch in either spring or summer, with an explosion of flavours.

Capocollo Salad With Potato: Ingredients

  • Cos Salad
  • Avocado
  • Copa cured meat (prosciutto or bresaola would also work well)
  • Potatoes
  • Eggs
  • Lemons
  • Cherry tomatoes

Capocollo Salad With Potato

Start by boiling the eggs. Bring the water to the boil and drop them in for exactly 5 minutes and 30 seconds. It varies on the size of the egg, but that should give you a perfect soft boiled egg.

Capocollo Salad With Potato

Wash the potatoes and dice them up evenly. You could also use baby new potatoes for this recipe.

Capocollo Salad With Potato

Bring the potatoes to the boil in a large pot of boiling water. You want to make sure you cook them so that they are just about soft (test with a knife), but don’t overcook them – mushy potatoes would ruin the salad!

Cool the eggs under running water and then peel them, before slicing in half. The yolks should be slightly firm but also runny on the inside. They add so much to the texture of the salad.

Capocollo Salad With Potato

Dice the avocado. At this stage, take the meat out of the fridge so that it comes up to room temperature. You could easily use parma ham or chorizo as a replacement if you had trouble finding the copa.

Make a light, simple dressing, by squeezing the juice of one lemon and adding it to a generous amount of cracked black pepper.

Slowly beat in some olive oil to the lemon juice using a fork. The slower you do this the better.

Remove the potatoes from the heat and cool them down under cold running water. Add them to a bowl with the salad leaves, cherry tomatoes and chopped avocado. Pour the dressing over and combine everything except for the meat and the eggs.

Capocollo Salad With Potato

Layer the salad up on individual plates, or even serve it at the centre of a the table family-style.

The textures and tastes in this capocollo salad with potato, soft boiled egg and avocado will transport you to somewhere sunny.

An absolute gem of a salad dish.

If you like these potatoes you’ll love the Big 7 Food Instagram account.

Staff Writer