Salade aux choux de Bruxelles, au saumon fumé et à l’œuf

Ingrédients

• 500 g Roseval potatoes
• 300 g Brussels sprouts
• 2 free-range eggs
• 1/2 head of lettuce
• 160 g smoked salmon
• 3 sprigs dill
• 4 tbsp olive oil
• 2 tsp balsamic vinegar
• 1 tsp honey
• 1 tsp mustard
• salt and pepper

Préparation

1. 1

   1. Thoroughly wash the potatoes and cut into wedges. Put them in a pan and cover with just enough water. Boil the potatoes for 12–15 minutes. In the last 7 minutes, add the eggs to cook with them.2. Meanwhile, remove any dirty outer leaves from the Brussels sprouts and halve them. When the potatoes are done, drain them and let them steam off uncovered. Cool the eggs under cold running water.3. Heat some olive oil in a frying pan and fry the sprouts on high heat for 2 minutes. Add 100 ml water, season with pepper and salt and let simmer, covered, for 6 minutes over medium heat.4. Remove 2 nice outer leaves from the lettuce and place them on the plates. Wash the rest of the lettuce, chop it and put it in a salad bowl.5. Slice the smoked salmon thinly. Finely chop the dill. In a bowl, mix half the dill with the olive oil, balsamic vinegar, mustard, honey and salt and pepper to make a dressing. Add the potatoes, sprouts and dressing to the salad bowl.6. Divide the salad among the plates that already have a lettuce leaf on them. Peel the egg and cut in half. Garnish the salad with the egg, the salmon, the remaining dill and salt and pepper. Enjoy your meal!