Sous Vide Passover Salad

64°C (147.2° F)
Sous vide time
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Fried Eggs

  • 4 Large Eggs
  • 1 Cup Coarse Matzo Crumbs (about 2 sheets matzo, crumbled)
  • 3 TBSP Butter


  • 1 Fuji Apple, Peeled, Cored, and Cut into 1 Inch Wedges
  • 1 TBSP Honey
  • 1 TBSP Lemon Juice
  • 1 Cup Walnut Halves, Toasted
  • 1 Head Romaine Lettuce, Cut into Bite-Sized Pieces, Washed, and Dried


  • 1 TBSP Lemon Juice
  • 1 TBSP Minced Shallot
  • 3 TBSP Greek Yogurt
  • 2 tsp Fresh-Grated Horseradish
  • 2 TBSP Olive Oil
  • 1/4 Cup Chopped Italian Parsley
  • Salt and Pepper, To Taste


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  1. Set up Nomiku waterbath and turn temperature to 64°C (147.2°F).
  2. For apple, add honey, apple pieces, and lemon into a bag and seal using the water displacement method.
  3. Sous vide for 20 minutes 64°C (147.2°F) and then remove to cold water bath to chill.
  4. Sous vide eggs for 1 hour, then remove and put in a cold water bath to chill.
  5. Place matzo crumbs into a shallow bowl or plate large enough to fit all 4 eggs.
  6. Gently crack eggs onto crumbs, turning gingerly to coat them on both sides.
  7. Heat Butter in a non-stick sauté pan over medium heat until foam has subsided.
  8. Place eggs into pan and fry up to 2 minutes, until crumbs are crisp and golden brown. Flip eggs and fry other side for another 2 minutes, until golden brown and warmed through.
  9. For dressing, add ingredients listed one at a time to a medium mixing bowl, stirring with a whisk or fork after each addition.
  10. To finish, toss romaine with enough dressing to coat as desired, then lightly mix in apple and walnut. Serve each portion with a fried egg on top.


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