Shaved Brussels sprout salad with crispy prosciutto and poached egg
5
Points®
Total time: 20 min • Prep: 15 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Brussels sprouts are often prepared as side, but why not make this seasonal green a star this winter. Shaved into thin slices and tossed into a tasty cheesy and eggy salad, it’s the perfect way to enjoy these green gems.
Ingredients
Oil spray
1 x 3 second spray(s)
Prosciutto fat trimmed
90 g, (Buy 100g), fat trimmed
White wine vinegar
2 tbs
Egg(s)
4 medium
Brussels sprouts
500 g, finely shredded
Kale
2 cup(s), finely shredded
Red onion
½ medium, thinly sliced
Lemon juice
1 tbs
Olive oil
1 tbs
Balsamic vinegar
1 tbs
Shaved parmesan cheese
30 g
Instructions
1
Lightly spray a large frying pan with oil and heat on medium-high. Cook prosciutto for 1 minute each side or until crispy. Drain on paper towel and tear into pieces.
2
Bring a large saucepan of salted water to the boil. Add vinegar. Reduce heat to a simmer. Using a large spoon, make a whirlpool and drop 1 egg at a time in the centre of the whirlpool. Cook for 2-3 minutes or until white is set. Remove with a slotted spoon and drain on paper towel.
3
Combine sprouts, kale, onion, lemon juice, oil and balsamic vinegar in a large bowl. Season and toss to coat. Divide between 4 bowls. Top with prosciutto, egg and parmesan.
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