Brussels Sprouts Salad with Poached Egg
Prep Time: 10 minutes | Cook Time: 5 minutes | Serves 2
1 – 1 ½ lbs. Brussels Sprouts
¼ cup dried cranberries
¼ cup smoked almonds, roughly chopped
½ cup Parmesan, shaved
Salt
Pepper
2 eggs
Citrus Vinaigrette or Maple Thyme Vinaigrette (recipes below in notes)
Trim the ends off the Brussels sprouts. With a very sharp knife cut each sprout into thin slices to attain a shaved look. Toss the sprouts with vinaigrette of choice and salt then set aside.
Bring a medium sauce pan filled half way with water to simmer. Add a tablespoon of vinegar. Crack an egg into a small dish and then very gently pour place the egg into the simmering water (not boiling!). Repeat with remaining egg. The water should cover the egg completely. Allow the egg to poach for 3- 4 minutes or until the white is opaque but yolk is still soft. Use a slotted spoon to remove the egg to a paper towel lined plate.
Add the cranberries, almonds and Parmesan to the dressed Brussels sprouts tossing to distribute the ingredients. Divide salad between plates. Top each salad with an egg and fresh cracked pepper.
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NOTES
CITRUS VINAIGRETTE:
In a blender combine the juice of 2 lemons, ½ cup orange juice, ¼ - ½ cup honey, 2 tablespoons Dijon, 2 garlic cloves, ¾ cup olive oil, 2 teaspoons salt, and 1 teaspoon pepper. Blend until dressing is creamy and emulsified. Dressing will keep in the refrigerator for 1 week.
MAPLE THYME VINAIGRETTE
In a blender combine 1/4 cup real maple syrup, ½ cup cider vinegar, ½ cup olive oil, 1 teaspoon fresh thyme leaves, 1 tablespoon Dijon, 2 teaspoons salt, and 1 teaspoon pepper. Blend until dressing is creamy and emulsified. Dressing will keep in the refrigerator for 1 week.