Winter salad

Winter salad. Raw spinach, Raw radish, Boiled chestnuts.

Inês Panão

15 + 35 min · 2

Ingredients

• 60 g Raw spinach
• 30 g Raw radish
• 143 g Boiled chestnuts
• 100 g Raw carrots
• 150 g Raw Brussels sprouts
• 159 g Raw egg
• 10 g Olive oil
• 20 g Pomegranate
• 1 g Table salt

Preparation

1. If using raw chestnuts, score the shells and boil for 20–30 minutes, until tender, then drain and peel while still warm. If already cooked and peeled, set aside. Meanwhile, trim the Brussels sprouts, halve any large ones and boil separately for 5–8 minutes, until tender. Drain and let cool slightly.
2. Wash the spinach, radishes and carrots. Slice or grate as preferred and place in a large bowl with the cooked Brussels sprouts.
3. Add the chestnuts and pomegranate seeds. Dress with olive oil and salt.
4. Poach the eggs in gently simmering water for about 3–4 minutes, until the whites are set, or longer for firmer yolks. Drain and place on the salad. Add spices to taste, if desired.