Name: Warm green salad with soft eggs and hazelnut dressing
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
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; 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

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.

Serves 4

Prep

10M

Cook

15M

Total

25M

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

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

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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