Quick & Easy

Warm green salad with soft eggs and hazelnut dressing

Light, fresh and tasty, this warm green salad is beautiful topped with runny soft-boiled eggs, creamy cheese and a gorgeous hazelnut dressing. Enjoy it on it's own, or serve as a gourmet share platter for your next dinner party.


Hazelnut dressing


1.To make hazelnut dressing, place all ingredients in a screw-top jar; shake well. Season to taste. Set aside.
2.Discard outer leaves from sprouts; cut into quarters. Set aside.
3.Place potato in a medium saucepan. Cover with cold water; bring to the boil. Boil, uncovered, 12 minutes, or until tender.
4.In the last minute of cooking time, add asparagus and peas. Drain vegetables; transfer to a medium bowl. Add 1 tablespoon of dressing. Season to taste.
5.Meanwhile, cover eggs with cold water in a small saucepan; bring to the boil. Boil, uncovered, 3 minutes. Drain; rinse eggs under cold water until cool enough to handle. Peel immediately.
6.Heat oil in a large frying pan over medium heat; cook sprouts, stirring, until browned lightly and crisp.
7.Arrange vegetables on a large serving platter. Cut eggs in half, place on vegetables. Sprinkle with nuts and cheese. Drizzle with remaining dressing and sprinkle with chervil.

Suitable to freeze. Not suitable to microwave.


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