Brussels sprouts. A forever loathed vegetable. But why? They
are can be delicious! Believe me, this recipe is simple, but will convert any “mini cabbage” weary diners. Of course, put a poached egg on just about any vegetable and I’ll eat it. If you cannot tell, from this post, or this post… I think eggs are one of the best additions to any meal. So don’t be surprised when more and more recipes appear on this blog containing my preferred protein! Although, this delicious warm sprout salad with pickled onions, goat cheese, and simple tangy balsamic/mustard vinaigrette is one of my current favorites.
Warm Brussels Sprout Salad with a Poached Egg:
For the Salad:
5 brussels sprouts
1 tsp olive oil
Fresh cracked large black peppercorns
Simple tangy vinaigrette* about 1/2 to 1 oz
1/2 oz Soft goats cheese such as Chevre
1 omega-3 enriched, vegetarian fed, organic egg
1 oz pickled red onion*
* recipe follows
For the Pickled Onion:
1 large red onion, thinly sliced into half rings
5 whole cloves
Pinch white stevia
1/4 tsp salt
1/2 cup apple cider vinegar ( I use Braggs)
1/3 cup water
Place all the ingredients in a small pot and cook on medium Until
onions are soft and transparent.
Remove the pickles from the heat and allow to cool. You can put
whatever you do not use into a glass gar and refrigerate for months.
For the Vinaigrette:
1/4 cup balsamic vinegar
3 tbsp deli style mustard ( my favorite is Trader Joe's "Spicy"
Deli Style Mustard.-don't worry, it's actually not
spicy at all and has a great fresh lemony taste.
In a small jar or shaker with lid, Place mustard and balsamic
and shake until well incorporated.
This extra mixture can also be stored until desired for another use.
To make the Salad:
Place a small pot 3/4 or the way full with water and place
on heat to boil.Also, In a small pan, place the teaspoon of olive oil.
After peeling all the leaves apart from the sprouts, place the
individual leaves into the pan and sauté on medium heat, allowing
some of the leaves to brown or char slightly. ALso add you cracked
pepper at this time to get a nice toast on them.
While the leaves cook and the water is up to a boil, lover the
heat and carefully drop your egg into the hot water. Always
keeping an eye on it so that you so not over cook the yolk. About
6 to 10 minutes.
When the leaves are bright green, some charred and slightly wilted,
while still over heat, drizzle the prepared vinaigrette and toss a few
times till every leave in coated and slightly "steamed" in the tangy
mixture. Plate your sprout leaves on a plate, and top with your
pickled onions, and follow with the crumbled soft goat's cheese.
When the egg has finished cooking to your desired set-ness, remove
it with a slotted spoon and place it directly on top of your salad.
Your Salad is ready to enjoy!! Yes, I said enjoy brussels sprouts.
Just try it. You'll see.