Brunch Salad

Brunch Salad

Serves 4


  • 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


  • 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.

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