Shaved Cabbage & Poached Egg Salad
This was inspired by one of my favourite cafes / markets in Sydney. If you ever get a chance try an visit one of the Fratelli Fresh outlets. They’re the masters of fresh seasonal Italian inspired food at reasonable prices.
enough for: 2
takes: 15 minutes
1/4 savoy (Napa) cabbage
2 tablespoons lemon juice
aged balsamic vinegar to drizzle (optional)
2 handfuls grated parmesan + extra to serve
2-4 eggs
vinegar for poaching
1. Bring a pot of water to boil for your poached eggs. Add a few good tablespoons of any vinegar.
2. Meanwhile combine lemon juice with 4 tablespoons extra virgin olive oil. Season.
3. Finely shave or slice the cabbage using a mandolin or a sharp knife and a steady hand. Toss the shaved cabbage in the dressing and allow to stand.
4. Simmer eggs in your poaching water for 2-3 minutes or until the white is cooked but the yolks are still runny. Drain on paper towel.
5. Toss parmesan in with the cabbage. Divide salad between 2 plates and drizzle over balsamic (if using). Top with poached eggs and finish with a little more grated or shaved parmesan.
Variations
different cabbage – any cabbage is great here. I tend to go for white cabbages. Savoy (napa) is my favourite. Red cabbage or chinese cabbage will also work. Or try brussels sprouts.
different veg – shaved veg salads are a brilliant way to get more crunch! Try zucchini, fennel, asparagus or carrot.
vegan – serve with roasted nuts instead of the poached egg. And replace the parmesan with an extra drizzle of extra virgin olive oil for richness.
dairy-free / paleo – replace parmesan with grated roasted brazil nuts or toasted pine nuts. Or just add an extra drizzle of extra virgin olive oil for richness.
more substantial / carb lovers – serve with crusty bread, hot buttered toast or cooked quinoa.
more substantial (low carb) – extra eggs or parmesan. Almonds.
carnivore – toss in some browned chopped bacon or serve the egg draped with finely sliced prosciutto.
more veg – add chopped parsley.
family friendly – toast on the side.
Waste Avoidance Strategy
cabbage – keep wrapped in a plastic bag in the fridge. Will last for weeks.
lemon – will keep for months in a plastic bag in the fridge.
balsamic vinegar / vinegar – keep in the pantry.
parmesan – keeps for months in an airtight container in the fridge.
eggs – will keep in th fridge for a month or so. Or use for another meal.
Add to my Old Favourite Recipes
Finally got around to trying this, and am glad I did. It is very nice, especially with the balsamic drizzle. I did that mostly for my husband who is a fan of balsamic, but lemon, not so much. A definite keeper. But I do have a question for you: how do you get your poached eggs well drained? I’ve finally gotten to where I can cook them well, but I always seem to end up with lots of extra liquid in the bottom of my salad bowl or plate.
Are lemons best kept in the fridge? I’ve always stored them out with fruit in a fruit basket. I think I should probably have all of it in a cupboard but we don’t have the space.
I keep mine on the kitchen bench because we use a lot of lemons and I love the way they look.
But they will keep longer (like months) if kept in a plastic bag in the fridge… so it’s more of a personal preference thing.
Great question Jenna!
Jx
That is so interesting– thank you!