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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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1 Place olive oil, mustard and lemon juice in a large salad bowl; whisk and season with pepper.
2 Preheat grill to high. Place prosciutto in a single layer on a baking tray. Grill for 1—2 minutes until golden and crisp; set aside.
3 Add 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.
4 Place 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.
Make it gluten free: Use gluten-free bread and check mustard and prosciutto are gluten free.
Use a mandolin to shred Brussels sprouts finely.
Calories 311 cal
Kilojoules 1300 kJ
Total fat 12 g
Saturated fat 3 g
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