Shaved Brussels sprout salad with prosciutto and poached eggs
(at time of publication)
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- ¼ cup lemon juice
- cracked black pepper
- 80g prosciutto
- 2 teaspoons white vinegar, for poaching eggs
- 4 eggs
- 2 cups trimmed kale leaves, finely shredded
- 150g Brussels sprouts, trimmed, finely shredded (see tip)
- ½ red onion, thinly sliced
- 4 cups baby cos lettuce, torn
- ¼ cup shaved parmesan
- 4 slices wholegrain bread, to serve
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.
Nutrition Info (per serve)
Total fat 12g
–Saturated fat 3g
Dietary fibre 7g
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