Celery Salad with Feta and Soft-Boiled Egg - WW Jan/Feb 2015

Prep 45 min // Cook 6 min // Serves 4

8 celery stalks, cut on the diagoal into 1/8-inch-thick slices (4c)
2 green peppers, seeded and sliced into 1/4-inch-wide strips (2c)
1 medium onion, thinly sliced (1 1/3c)
1 tsp superfine sugar
1/2 tsp salt
4 lemons
2/3 c celery leaves
1/2 c flat-leaf parsley leaves
1 c cilantro leaves
4 Tbsp capers
1 Tbsp green chiles, seeded and finely sliced
2 Tbsp olive oil, plus extra to finish
Black pepper, to taste
4 eggs
1/2 c feta broken into 3/4-inch chunks

1. Place celery, green peppers, and onion in a bowl, sprinkle with sugar and salt. Mix well. Set aside for 30 minutes to soften veggies and draw out some of the juices, which will make up part of the dressing.

2. Slice off the top and tail of each lemon and cut down the side, following its natural line, to remove the skin and white pith. Over a small bowl, cut between the membranes to remove the individual segments.

3. Add lemon segments, celery leaves, parsley, cilantro, capers, chiles, olive oil and some black pepper to the softened vegetables. Mix gently to combine.

4. Just before serving, carefully spoon the eggs into a pot of boiling water and simmer gently for 6 minutes. Run under cold water until the eggs are just cool enough to handle but still warm inside, then peel them gently.

5. Arrange the salad on individual plates, dot each with feta and place a soft-cooked egg on top, broken in the middle. Finish with a few drops of olive oil and some freshly ground black pepper and service at once.

Per Serving (2 1/4 c salad mixture, 1 egg and 2 Tbsp feta): 254 cal, 16 g total fat, 5 g sat fat, 690 mg sod, 19 g total carb, 9 g sugar, 6 g fib, 12 g prot

PointsPlus value: 7