Antipasto Salad
Course: Lunch, DinnerCuisine: VegetarianDifficulty: Easy
Servings
4
servingsPrep time
5
minutesCooking time
5
minutesTotal time
10
minutesIngredients
4 eggs
1 large bunch of rocket, trimmed
400 can can artichoke hearts, drained and quartered* (optional)
0.33 cup pitted Kalamata black olives
100 g chargrilled capsicum, cut into thin strips (Available in jars in the International food section of your supermarket or at your local deli)
200 g small cherry or jelly bean tomatoes, halved
0.5 red onion, finely sliced lengthways
400 can can Cannellini beans, rinse and drained
1.5 tbsp extra virgin olive oil
3 tsp white balsamic vinegar (or white wine vinegar)
0.5 tbsp Dijon mustard
2 tbsp shredded basil leaves
Directions
- Place the eggs into a saucepan and cover with water. Cover and bring to the boil, then uncover and start timer for 10 minutes. Drain and cool in cold water immediately, then peel.
- Arrange the rocket, artichokes, olives, capsicum, tomatoes, onion and beans into shallow bowls or plates. Cut the eggs into quarters and arrange on top.
- In a small bowl or jug, whisk the oil, vinegar and mustard together with a fork. Drizzle over the salads then sprinkle the freshly cut basil over the top. Season with freshly ground black pepper.
Notes
- *You can substitute canned tuna for the artichokes if you prefer for taste or for more protein.
- Recipe and image source and credit: Australian Egg Corporation.