Shaved Brussels sprout salad with crispy prosciutto and poached egg
1 x 3 second spray(s)
Prosciutto fat trimmed
90 g, (Buy 100g), fat trimmed
White wine vinegar
500 g, finely shredded
2 cup(s), finely shredded
½ medium, thinly sliced
Shaved parmesan cheese
- 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.
- 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.
- 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.