Brunch Salad
Serves 4
Ingredients
- ⅓ cup (80g) S&W Whole Egg Mayonnaise
- 2 teaspoons hot water
- 1 tablespoon lemon juice
- 1 clove garlic, crushed
- Salt & ground black pepper
- ½ ciabatta loaf, crust removed
- Olive oil spray
- 100g prosciutto, sliced
- 100g mixed lettuce
- 1 avocado, sliced
- 250g cherry tomatoes, halved
- 3 boiled eggs, cut in quarters
- ¼ cup chives, chopped
Instructions
- Lemon & Garlic Dressing. Place
S&W Whole Egg Mayonnaise in a bowl. Combine water & lemon juice, then using a spoon gradually beat into mayonnaise. Stir in the garlic, salt & pepper. - Salad. Tear the bread into 1½cm pieces and spray with olive oil on non-stick baking paper. Bake in 180ºC oven until crisp. Cook prosciutto in a pan until crisp. Drain on paper & break into pieces when cool.
- Combine lettuce, avocado, prosciutto, cherry tomatoes, bread pieces & egg onto a platter. Scatter chives over salad & drizzle dressing.