Inside Sport - - INSIDER | EAT BETTER -

Serves: 4 Time to make: 20 mins Cost per serve: $4.90

1 ta­ble­spoon olive oil 1 ta­ble­spoon Di­jon mus­tard 1/4 cup lemon juice 100g prosciutto 4 eggs 2 tea­spoons white vine­gar, for poach­ing eggs 2 cups trimmed kale leaves, finely shred­ded 150g Brus­sels sprouts, trimmed, shred­ded (see tip) 1/2 red onion, thinly sliced 4 cups baby cos let­tuce, torn 1/4 cup (40g) shaved parme­san 4 slices whole­grain bread, to serve

1 Place olive oil, mus­tard and lemon juice in a large salad bowl; whisk and sea­son with cracked black pep­per. 2 Pre­heat grill to high. Place prosciutto in a sin­gle layer on a bak­ing tray. Grill for 1–2 min­utes un­til golden and crisp; set aside. 3 Add vine­gar to a small saucepan of wa­ter and sim­mer. Cre­ate a whirlpool in the wa­ter with a spoon. Break eggs, one at a time, into the wa­ter and cook for 2–3 min­utes for a runny yolk, or un­til cooked to your lik­ing. Re­move poached eggs with a slot­ted spoon; set aside. 4 Place kale, Brus­sels sprouts, onion and let­tuce into the bowl with dress­ing; toss. Di­vide salad among 4 bowls; top with prosciutto, parme­san and eggs. Serve with whole­grain bread.

Tip Use a man­dolin to shred Brus­sels sprouts finely.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.