Shaved Brussels sprouts salad with prosciutto and poached eggs
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Time to make:
$4.90 per serve
(at time of publication)
Full ingredients list:
1 tablespoon olive oil
1 tablespoon Dijon mustard
1/4 cup lemon juice
2 teaspoons white vinegar, for poaching eggs
2 cups trimmed kale leaves, finely shredded
150g Brussels sprouts, trimmed, finely shredded (see tip)
1/2 red onion, thinly sliced
4 cups baby cos lettuce, torn
1/4 cup (40g) shaved parmesan
4 slices wholegrain bread, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1Place olive oil, mustard and lemon juice in a large salad bowl; whisk and season with cracked black pepper.
Step 2Preheat grill to high. Place prosciutto in a single layer on a baking tray. Grill for 1–2 minutes until golden and crisp; set aside.
Step 3Add vinegar to a small saucepan of water and simmer. Create a whirlpool in the water with a spoon. Break eggs, one at a time, into the water and cook for 2–3 minutes for a runny yolk, or until cooked to your liking. Remove poached eggs with a slotted spoon; set aside.
Step 4Place kale, Brussels sprouts, onion and lettuce into the bowl with dressing; toss. Divide salad among 4 bowls; top with prosciutto, parmesan and eggs. Serve with wholegrain bread.
Use a mandolin to shred Brussels sprouts finely.
About this recipe
First published: May 2016