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.
- 10 mins preparation
- 15 mins cooking
- Serves 4
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Ingredients
Hazelnut dressing
- 1/4 cup (60ml) lemon juice
- 2 tablespoon hazelnut oil
- 1 tablespoon extra virgin olive oil
- 1/3 cup loosely packed fresh chervil, coarsely chopped
Warm green salad with soft eggs and hazelnut dressing
- 270 gram brussels sprouts
- 500 gram baby new potatoes, quartered
- 1 bunch (170g) asparagus, halved lengthways
- 150 gram fresh peas in pod, shelled
- 4 eggs, refrigerated
- 1 tablespoon extra virgin olive oil
- 1/2 cup (70g) roasted hazelnuts, chopped coarsely
- 60 gram goat’s cheese, crumbled
- 1/4 cup loosely packed fresh chervil leaves
Method
Warm green salad with soft eggs and hazelnut dressing
- 1To make hazelnut dressing, place all ingredients in a screw-top jar; shake well. Season to taste. Set aside.
- 2Discard outer leaves from sprouts; cut into quarters. Set aside.
- 3Place potato in a medium saucepan. Cover with cold water; bring to the boil. Boil, uncovered, 12 minutes, or until tender.
- 4In 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.
- 5Meanwhile, 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.
- 6Heat oil in a large frying pan over medium heat; cook sprouts, stirring, until browned lightly and crisp.
- 7Arrange 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.
Notes
Suitable to freeze. Not suitable to microwave.
