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Warm green salad with soft eggs and hazelnut dressing
Warm green salad with soft-boiled eggs and a creamy hazelnut dressing—light, fresh, and perfect for dinner parties or as a standalone dish.
Ingredients
- Hazelnut dressing
- 1/4 cup (60ml) lemon juice
- 2 tablespoon hazelnut oil
- 1 tablespoon extra virgin olive oil
- 1/3 cup loosely packed fresh chervil, coarsely chopped
- 270 gram brussels sprouts
- 500 gram baby new potatoes, quartered
- 1 bunch (170g) asparagus, halved lengthways
- 150 gram fresh peas in pod, shelled
- 4 eggs, refrigerated
- 1/2 cup (70g) roasted hazelnuts, chopped coarsely
- 60 gram goat’s cheese, crumbled
- 1/4 cup loosely packed fresh chervil leaves
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