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Asparagus, Poached Egg, Apple and Celery Leaf Salad



  1. The dressing
    1. Mix the lemon juice and zest with the two oils, season with salt and pepper.
  2. Slice the dinner rolls into thin slices, brush with olive oil and grill for two minutes on each side until golden and spread with the goat’s cheese.
  3. Slice the apple and the celery and toss in the dressing with the toasted almonds.
    Cook the asparagus in lots of boiling salted water for 2-3 minutes drain and toss in a little of the dressing.
  4. Place onto a serving plate.
  5. Poach the egg in gently boiling water with a good dash of white vinegar and a pinch of salt – drain onto a paper towel and season with salt and pepper.
  6. Pour the dressing over the celery, apple and asparagus – place the egg in the centre and scatter with the goat’s cheese croutons and celery leaves.
  7. Finish with Flaked salt and a twist of black pepper.