Egg Antipasto Salad
Cooking Time:
30 minutes
30 minutes
Serves:
4
- 4 Farmer Brown eggs
- 1 large bunch rocket, trimmed
- 400g can artichoke hearts, drained and quartered
- ⅓ cup pitted Kalamata olives
- 100g chargrilled capsicum, cut into thin strips (from a jar or the deli)
- 200g grape or cherry tomatoes, halved
- ½ red onion, finely sliced lengthways
- 400g can cannellini beans, rinse and drained
- 1 ½ tbsp extra virgin olive oil
- 3 tsp white balsamic vinegar (or white wine vinegar)
- ½ tsp Dijon mustard
- 2 tbsp shredded basil
- Cover and bring the water to the boil. When it begins boiling uncover and gently lower the eggs into the water. Simmer gently for 8 – 9 minutes. Drain out the boiling water and cool the eggs under running cold water, then peel.
- Meanwhile do something useful. Make a nice arrangement of the rocket, artichokes, olives, capsicum, tomatoes, onion and beans in shallow bowls or on plates. When the eggs are cooled, cut them into quarters and arrange on top.
- Whisk the oil, vinegar and mustard together with a fork. Don’t spare your elbow doing this. Drizzle over the salads, then sprinkle the basil over. Season with freshly ground black pepper to give it a bit of bite.
Brownie's Top Tip:
Kids turn their noses up? Replace the rocket with torn Cos lettuce leaves, omit the olives and onions. Add 200g chopped shaved ham, and add chopped cucumber and/or carrot.