Buffet Olives - Summer Artichoke & Pimiento Stuffed Olive Salad - The largest Table Olive producer in South Africa

Buffet Olives - Summer Artichoke & Pimiento Stuffed Olive Salad - The largest Table Olive producer in South Africa

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Summer Artichoke & Pimiento Stuffed Olive Salad

INGREDIENTS

1 Jar marinated artichokes drained (or a tub from your favourite deli) A mixture of fresh herby salad leaves A handful of fresh rocket leaves A handful of fresh parsley (roughly torn) Half a bag of fresh mixed lettuce leaves Some chopped fresh chives A couple of fresh basil leaves A handful of Buffet Olives Pimiento Stuffed Olives (cut in half) A small red onion (very thinly sliced) A handful of baby tomatoes 4 hard-boiled free-range eggs (cut in half) Pieces of a soft cheese according to taste (mozzarella, ricotta, brie or camembert) Good quality extra virgin olive oil Half a fresh lemon A grind or two of black pepper

METHOD

Get a small pot of water up to a simmer and cook the eggs for 12 minutes (or according to taste). Slice the red onion finely and soak in a little cold water for 10 minutes (this removes some of the bite out of the onion). Remove the artichokes from their container and make sure to drain for a couple of minutes. In the meantime place all the fresh leaves and herbs in a large glass serving bowl or platter. Add the tomatoes, Pimiento Stuffed Olives and cheese and give everything a good toss to spread evenly. Once the eggs are cooked, remove them from the hot water and place them into cold until they are cool enough to peel. Once peeled, cut in half lengthways. Place the eggs and drained artichokes strategically around your salad and add the onion slices on top to your liking. Finish off with a grind or two of black pepper (the artichokes can be salty so be careful of adding salt), a good drizzle of olive oil and a squeeze or two of fresh lemon juice according to taste. Serve and enjoy with some cold meats and crusty bread on the side.

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INGREDIENTS

1 Jar marinated artichokes drained (or a tub from your favourite deli) A mixture of fresh herby salad leaves A handful of fresh rocket leaves A handful of fresh parsley (roughly torn) Half a bag of fresh mixed lettuce leaves Some chopped fresh chives A couple of fresh basil leaves A handful of Buffet Olives Pimiento Stuffed Olives (cut in half) A small red onion (very thinly sliced) A handful of baby tomatoes 4 hard-boiled free-range eggs (cut in half) Pieces of a soft cheese according to taste (mozzarella, ricotta, brie or camembert) Good quality extra virgin olive oil Half a fresh lemon A grind or two of black pepper

METHOD

Get a small pot of water up to a simmer and cook the eggs for 12 minutes (or according to taste). Slice the red onion finely and soak in a little cold water for 10 minutes (this removes some of the bite out of the onion). Remove the artichokes from their container and make sure to drain for a couple of minutes. In the meantime place all the fresh leaves and herbs in a large glass serving bowl or platter. Add the tomatoes, Pimiento Stuffed Olives and cheese and give everything a good toss to spread evenly. Once the eggs are cooked, remove them from the hot water and place them into cold until they are cool enough to peel. Once peeled, cut in half lengthways. Place the eggs and drained artichokes strategically around your salad and add the onion slices on top to your liking. Finish off with a grind or two of black pepper (the artichokes can be salty so be careful of adding salt), a good drizzle of olive oil and a squeeze or two of fresh lemon juice according to taste. Serve and enjoy with some cold meats and crusty bread on the side.