Salad with Scrambled Eggs

Here is a simple recipe to prepare an Italian-style salad with scrambled eggs. Note that, depending on your tastes and the availability of ingredients, you can customize the salad as you wish.

Ingredients

• 4 eggs
• 1 head of romaine lettuce or salad of your choice
• 1 ripe tomato
• A small bunch of radishes
• 2 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• Balsamic vinegar to taste
• Grated cheese to taste (e.g., Parmesan or Pecorino)
• Aromatic herbs such as basil or parsley for garnish (optional)

Preparation

1. Start by thoroughly washing the lettuce and the other vegetables (tomato and radishes). Dry the lettuce leaves and tear them into pieces that are not too small with your hands. Slice the radishes thinly and cut the tomato into cubes.
2. In a bowl, combine the lettuce, tomatoes, and radishes.
3. In a non-stick pan, heat the extra virgin olive oil over medium heat and, in the meantime, beat the eggs in a bowl with a pinch of salt and pepper.
4. Pour the beaten eggs into the pan and cook them for a few minutes, stirring constantly, until they reach the desired consistency for scrambled eggs. If desired, at the end of cooking you can add the grated cheese and let it melt slightly with the heat of the eggs.
5. Distribute the scrambled eggs over the salad.
6. Dress the salad with a drizzle of extra virgin olive oil, a pinch of salt if necessary, a bit of balsamic vinegar, and garnish with the aromatic herbs if you have chosen to use them.
7. Serve immediately while the eggs are still warm.

This salad can be customized in many ways: you can add olives for a touch of savoriness, croutons for a crunchy element, or perhaps shavings of aged cheese if you prefer a more intense flavor.

Fun Fact

Eggs are a very common ingredient in Italian cuisine, both in main dishes and as a seasoning. Pairing them with vegetables creates a light but nutritious meal, perfect for a summer lunch or as a single dish for a quick dinner.