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Warm green salad with soft eggs and hazelnut dressing
Light, fresh and tasty, this warm green salad is beautiful topped with runny soft-boiled eggs, creamy cheese and a gorgeous hazelnut dressing. Enjoy it on it's
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- Hazelnut dressing
- 1/4 cup (60ml) lemon juice
- 2 tablespoons hazelnut oil
- 1 tablespoon extra virgin olive oil
- 1/3 cup loosely packed fresh chervil, coarsely chopped
- 270 grams brussels sprouts
- 500 grams baby new potatoes, quartered
- 1 bunch (170g) asparagus, halved lengthways
- 150 grams fresh peas in pod, shelled
- 4 eggs, refrigerated
- 1/2 cup (70g) roasted hazelnuts, chopped coarsely
- 60 grams goat’s cheese, crumbled
- 1/4 cup loosely packed fresh chervil leaves
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