Spring Brunch Salad
Serves 4 | with Goat Cheese and Herby Croutons
No brunch table is complete without a delicious salad, especially on Mother's Day, and this one has it all! Creamy goat cheese, perfectly cooked eggs, herby croutons, heirloom tomatoes, pickled shallots and crispy cucumber.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
227 g
Spring Mix
2 unit
Hard Boiled Egg
(Contains Egg)
50 g
Shallot
132 g
Mini Cucumber
113 g
Baby Heirloom Tomatoes
56 g
Goat Cheese
(Contains Milk)
1 unit
Ciabatta Roll
(Contains Gluten)
2 tbsp
White Wine Vinegar
(Contains Sulphites)
½ tbsp
Italian Seasoning
Not included in your delivery
½ tsp
Sugar*
0.38 tsp
Salt*
0.13 tsp
Pepper*
2.5 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F. Wash and dry all produce. Peel, then thinly slice shallot. Add shallots, half the vinegar, 1/2 tsp sugar, 1/4 tsp salt and 1/4 cup water to a small pot. Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves, 1-2 min. Remove the pot from heat. Transfer shallots, including pickling liquid, to a medium bowl. Place in the fridge to cool.
Meanwhile, cut ciabatta into 1-inch pieces, then arrange on a parchment-lined baking sheet. Drizzle 1/2 tbsp oil over top. Season with half the Italian Seasoning, salt and pepper, then toss to coat. Toast in the top of the oven, tossing halfway through, until lightly golden, 5-8 min.
Meanwhile, cut cucumber into 1/4-inch rounds. Halve tomatoes. Quarter hardboiled eggs. Drain shallots and discard pickling liquid.
Add remaining vinegar and 2 tbsp oil to a large bowl. Season with salt and pepper, then whisk to combine. Add spring mix, cucumbers, croutons and tomatoes, then toss to coat. Transfer salad to a serving bowl. Top with eggs and pickled shallots. Sprinkle goat cheese over top.
