Shaved Brussel Sprout Salad with Poached egg and Prosciutto

(serves 2)

Another modified recipe from Fratelli Fresh. Not something i would normally order, but i guess that's why you go with friends ~ can always trust good ol' Elaine to order some random salad! So it's been on my list to try for almost a year now, but i hadn't quite mustered up the energy to embark on this brussel sprout discovery journey! Anyhow, when i walked by the grocery store and saw this $2 tray i thought well, it's now or never! Yes, i'm a total sucker for specials...

Prep time: 30 min

Cooking time:10 min

Ingredients:
3 Eggs
100g Brussel sprouts
1 small Spanish onion
Rind and juice of 1 lemon
1 garlic clove
150mL Lemon vinaigrette
3 strips Prosciutto or pancetta
100g mixed salad leaves
30g pecorino, grated
Salt and Pepper
Balsamic vinegar, to drizzle


Method:
1. Boil water and put eggs in for 5 minutes for a soft-boiled egg. Remove the eggs and let it cool. Remove the shells and cut into half.
2. Trim and finely shave (or thinly slice) the brussel sprouts.
3. Finely slice the spanish onion and dice the garlic. Dress the sprouts, onion and garlic in 1/2 the lemon vinaigrette, juice and the rind. Let it stand for 10 minutes ~ this helps to soften the raw flavours.
4. Meanwhile, put the prosciutto or pancetta into a pan or under the grill for 3-5 minutes to crisp. Cut into thin slices.
5. Mix the salad leaves, pecorino, prosciutto and remaining vinaigrette into the salad. Toss to combine and season with salt, pepper and lemon juice.
6. Serve the salad with 3 egg halves on top and a drizzle of balsamic vinegar!