Serves 4 – 6
5 tablespoons olive oil
3 tablespoons fresh lemon juice
½ teaspoons poppyseeds
1 teaspoon minced garlic
½ teaspoon Dijon mustard
¼ teaspoon sea salt
pinch cayenne pepper
8 carrots, cut into 1/2 –inch slices
1 pound Brussels sprouts, trimmed
1 tablespoon chopped scallions
- For the dressing: Whisk together oil, lemon juice, poppyseeds, garlic, mustard, salt, and cayenne pepper until well blended.
- Heat a saucepan of water to boiling. Add the egg in shell; cook for one minute only. Break the egg into the dressing and whisk to blend.
- Steam the vegetables until just tender-crisp, drain and pour dressing over vegetables and toss to blend.
- Sprinkle scallions over the top. Serve hot or at room temperature.