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733 kcal
15 min.
Caesar-Style Salad with Broad Beans and Poached Egg

Recipe for Caesar-Style Salad with Broad Beans and Poached Egg

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x portion

NaN g

733 kcal

x g

3 kcal

732.7
Calories
27.5g
Prot.
66.7g
Fat
7.9g
Carbs

Ingredients (servings):

2

Converted ingredients are going to appear on the shopping list

  • Broad beans1.5× handful (120 g)
  • Eggs chicken2× portion (120 g)
  • Lettuce0.5× head (100 g)
  • Mayonnaise10× teaspoon (100 g)
  • Cheese, Parmesan, fresh8× tablespoon (80 g)
  • Olive oil2× tablespoon (20 g)
  • Lemon1× slice (10 g)
  • Vinegar1× tablespoon (10 g)
  • Garlic1× clove (5 g)
  • Mustard powder0.5× teaspoon (5 g)
  • Soy sauce1× teaspoon (5 g)
  • Salt4× pinch (2 g)
  • Pepper, black0.5× pinch (0.5 g)
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How to make Caesar-Style Salad with Broad Beans and Poached Egg

  1. 1. Chop the lettuce.

  2. 2. Make the Caesar dressing: in a bowl, mix mayonnaise, grated Parmesan (reserve a spoonful), mustard, finely chopped garlic, lemon juice, olive oil and soy sauce. Season with pepper.

  3. 3. Cook the broad beans in salted water, then cool and peel them.

  4. 4. Bring water with vinegar to a boil in a pot. When boiling, reduce the heat and stir to create a vortex in the centre. Gently pour the egg into the centre and poach for about 1.5 minutes (the white should set, the yolk should stay runny).

  5. 5. On a plate, arrange the lettuce and broad beans, drizzle with the dressing, top with the poached egg and sprinkle with the remaining Parmesan.

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