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🥗 Fresh Brussels Sprout Salad with Poached Egg

609 kcal · 30 min · 4 servings

Fresh Brussels Sprout Salad with Poached Egg Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Cut off the tough stem ends from the Brussels sprouts.
  2. 2. Separate the individual leaves from the head.
  3. 3. Wash the vegetables thoroughly under running water.
  4. 4. Bring a pot of water and salt to a boil.
  5. 5. Cook the vegetables for 2 minutes in the boiling water.
  6. 6. Remove the vegetables from the pot using a slotted spoon.
  7. 7. Plunge the vegetables immediately under cold water to stop the cooking process.
  8. 8. Let the vegetables drain well in a colander.
  9. 9. Cook the beans for 5 minutes in boiling water.
  10. 10. Remove the beans from the pot.
  11. 11. Plunge the beans under cold water.
  12. 12. Let the beans drain.
  13. 13. Peel off the outer skin from the beans.
  14. 14. Wash the dill under running water.
  15. 15. Shake the dill dry.
  16. 16. Chop the dill finely.
  17. 17. Roughly chop the walnuts.
  18. 18. Put lemon juice, apple cider vinegar, salt, and pepper into a small bowl.
  19. 19. Whisk the ingredients for the dressing well together.
  20. 20. Slowly whisk the oil into the dressing.
  21. 21. Mix all prepared salad ingredients in a large bowl.
  22. 22. Transfer the salad mixture to a serving dish.
  23. 23. Drizzle the salad with the dressing.
  24. 24. Bring water with salt and vinegar to a boil in a pot.
  25. 25. Crack the eggs one by one into a soup ladle.
  26. 26. Stir the water with a spoon to create a gentle whirlpool.
  27. 27. Carefully slide the eggs from the ladle into the liquid.
  28. 28. Let the eggs cook over low heat for about 4 minutes.
  29. 29. Remove the eggs from the pot using a slotted spoon.
  30. 30. Place the poached eggs on the salad.
  31. 31. Grate some Parmesan cheese over the eggs.

Nutrition per serving