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Spring Brunch Salad

Spring Brunch Salad

Spring Brunch Salad

Serves 4 | with Goat Cheese and Herby Croutons

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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.

Allergens:

Egg

•Milk

•Gluten

•Sulphites

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time15 minutes

Cooking Time

DifficultyMedium

Ingredients

/ serving 2 people

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

Calories250 kcal

Fat15 g

Saturated Fat4 g

Carbohydrate20 g

Sugar3 g

Dietary Fiber2 g

Protein9 g

Cholesterol100 mg

Sodium460 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small pot

•Medium Bowl

•Measuring Cups

•Baking Sheet

•Parchment Paper

•Measuring Spoons

•Large Bowl

•Whisk

Cooking Steps

Pickle shallots

1

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.

Make croutons

2

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.

Prep

3

Meanwhile, cut cucumber into 1/4-inch rounds. Halve tomatoes. Quarter hardboiled eggs. Drain shallots and discard pickling liquid.

Finish and serve

4

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.

Meal right image

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