Tap to see recipes menu

Egg Antipasto Salad

Egg Antipasto Salad
Cooking Time:
30 minutes
Serves: 4
One thing I never get “anti” about is an egg in my salad, and boy does this salad love a few Farmer Browns in the mix. There‘s an Italian/French thing going on here, and I reckon over there they make better salads than they make footy players.

  1. 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.
  2. 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.
  3. 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.