Warm Brussels Sprout Caesar with Poached Egg
From Vegetarian Salad for Dinner: Inventive Plant-Forward Meals by Jeanne Kelley © Rizzoli, 2023. Photographs copyright © The Ingalls.
A vegetarian variation of the classic salad dressing gets tossed with thinly sliced and lightly sautéed Brussels sprouts in this wonderful fall salad inspired by Los Angeles chef Josef Centeno. Instead of adding the traditional coddled egg to the dressing, the salad is topped with a perfectly poached egg. Enjoy the salad with a glass of chilled Chenin Blanc—the hints of apple and pear will pair nicely with the funky Brussels sprouts, and the wine’s high acidity will balance the richness of the egg and Parmesan.
This recipe, and others like it, can be found in the article “These Hearty Salads Are the Perfect One-Dish Dinner.”
How to Make It
1
For the dressing: Combine the oil, lemon juice, garlic, mustard, soy sauce or tamari, and lemon zest in a blender and blend until the garlic is finely minced. Add the capers and pulse until the capers are chopped. Season the dressing with salt and pepper. (The dressing can be prepared up to 2 days ahead; cover and refrigerate.)
2
For the salad: Trim the Brussels sprouts and cut them in half from the top to the stem end. Cut the halved sprouts crosswise into thin slices. (The Brussels sprouts can be prepared up to 2 days ahead; cover and refrigerate.)
3
Bring a medium skillet of water to a gentle simmer over medium heat. Add the vinegar to the water. Working with one egg at a time, crack an egg into a small bowl and gently slide the egg into the simmering water in the skillet. Cook, gently pushing simmering water over the tops of the eggs, until the whites are cooked through, but the yolks are not set, about 3 minutes. Using a slotted spoon, carefully transfer the eggs to a plate; keep warm.
4
Heat the oil in a heavy large skillet over medium-high heat. Add the Brussels sprouts and cook until just heated through and beginning to wilt, about 4 minutes. Remove from the heat, add dressing to taste, and toss well. Divide the salad between two shallow bowls and sprinkle with the cheese. Top with the eggs and season with pepper.
Ingredients
For the Dressing
¼ cup extra-virgin olive oil
2 tbsp fresh lemon juice
1 large garlic clove, peeled
1 slightly rounded tsp. Dijon mustard
1 tsp soy sauce or tamari
½ tsp lemon zest
1 tbsp capers
salt and freshly ground black pepper
For the Salad
1 lb Brussels sprouts
1 tbsp white wine vinegar
2 eggs
1 tbsp extra-virgin olive oil
½ cup coarsely grated Parmesan cheese
freshly cracked black pepper
Directions
1
For the dressing: Combine the oil, lemon juice, garlic, mustard, soy sauce or tamari, and lemon zest in a blender and blend until the garlic is finely minced. Add the capers and pulse until the capers are chopped. Season the dressing with salt and pepper. (The dressing can be prepared up to 2 days ahead; cover and refrigerate.)
2
For the salad: Trim the Brussels sprouts and cut them in half from the top to the stem end. Cut the halved sprouts crosswise into thin slices. (The Brussels sprouts can be prepared up to 2 days ahead; cover and refrigerate.)
3
Bring a medium skillet of water to a gentle simmer over medium heat. Add the vinegar to the water. Working with one egg at a time, crack an egg into a small bowl and gently slide the egg into the simmering water in the skillet. Cook, gently pushing simmering water over the tops of the eggs, until the whites are cooked through, but the yolks are not set, about 3 minutes. Using a slotted spoon, carefully transfer the eggs to a plate; keep warm.
4
Heat the oil in a heavy large skillet over medium-high heat. Add the Brussels sprouts and cook until just heated through and beginning to wilt, about 4 minutes. Remove from the heat, add dressing to taste, and toss well. Divide the salad between two shallow bowls and sprinkle with the cheese. Top with the eggs and season with pepper.
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