If you’re not worried about detoxing, try bulking out this salad with toasted pecans or almonds, crumbled blue cheese or goats’ cheese or even some cooked, roughly crumbled black pudding – or all of the above!
Serves: 2 people
25 g Dried Cranberries
2 - Eggs
1 - Red Apple
cored and diced
150 g SuperValu Kale
1 drop SuperValu White Wine Vinegar
1. Cut the kale away from the tough rib that runs down the centre, then tear the leaves into small bite-sized pieces and place in a large mixing bowl.
2. To make the dressing, whisk the oil, vinegar, mustard, honey and a pinch of salt and pepper together in a large mixing bowl. Pour the dressing over the kale, then using your hands, massage it into the leaves. Kale can be quite tough, so this helps to soften it up and make it nicer to eat raw. Set aside to let the leaves continue to soften while you poach the eggs.
3. Bring a small pot of water to the boil, then reduce the heat to a gentle simmer and add a splash of white wine vinegar. Crack the eggs into two separate cups or ramekins. Using a slotted spoon, stir the water to create a whirlpool in the centre, then slide one of the eggs into the pot. Simmer for 3 to 4 minutes, until the white is firm but the yolk is still runny. Remove with a slotted spoon and set aside on a plate lined with kitchen paper to soak up the excess water. Repeat with the second egg.
4. To serve, add the apple and cranberries to the kale and toss to combine, then divide between two plates. Top each salad with a poached egg sprinkled with a pinch of salt and pepper and serve straight away.