Side Servings

Spinach, Parmesan and soft egg salad

By Abigail Donnelly
4
Easy
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Ingredients

Method
  • Baby spinach
  • Olive oil
  • Parmesan cheese
  • 6 crushed anchovy fillets
  • Soft-boiled eggs
  • Sea salt and a crack of freshly ground black pepper

Method

Ingredients

Refresh a large bowl of crisp baby spinach and divide between four bowls.
Drizzle with good olive oil and grate over lots of Parmesan cheese.
Top with crushed anchovy fillets and halved soft-boiled eggs and season with sea salt and a crack of freshly ground black pepper.
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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