A Loose Interpretation Of Cobb Salad

• 1 egg
• 1 teaspoon peanut oil
• 3 slices prosciutto
• 2 teaspoons lemon juice
• 1/2 teaspoon Dijon mustard
• Sea salt
• Freshly ground black pepper
• 3 tablespoons extra virgin olive oil
• 1/2 ripe avocado
• 1 cup roughly chopped frisee
• 1 cup roughly chopped green curly leaf lettuce
• 1 cup roughly chopped watercress
• 1 thin scallion, very thinly sliced

1. Bring a small pan of water to a boil.
2. Add egg, and simmer for 9 minutes.
3. Drain, and cool under cold running water.
4. Peel and set aside.
5. Place a medium saute pan over medium-high heat.
6. Add peanut oil, then slices of prosciutto.
7. Saute until crisped and browned on both sides, about 2 minutes.
8. Remove to a dish lined with paper towel.
9. Set aside.
10. In a bowl, whisk together lemon juice, mustard, large pinch salt and pepper.
11. Slowly whisk in olive oil until emulsified.
12. Taste and adjust seasoning; it should be intense.
13. Slice avocado half into 1/4-inch wedges, then crosswise into 1/4-inch triangular pieces.
14. Chop prosciutto into 1/4-inch cubes.
15. In a large serving bowl, combine lettuces, watercress, scallion, avocado and prosciutto.
16. Pour half the dressing on top, and toss to coat, adding more if necessary.
17. Taste and adjust seasoning.
18. Using back of a spoon, press egg, in halves, through a fine sieve over salad.
19. Let it fall evenly to cover salad.
20. Let sit 15 minutes before serving.

egg, peanut oil, lemon juice, mustard, salt, freshly ground black pepper, extra virgin olive oil, avocado, frisee, green curly, watercress, thin scallion

Taken from cooking.nytimes.com/recipes/8655 (may not work)