SHAVED BRUSSEL SPROUTS SALAD WITH PROSCIUTTO AND POACHED EGGS
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.