Sunday, October 01, 2006

Egg and Olive Salad

Perfect for an evening of cocktails, especially snappy to make and serve. Being cheesy and non spicy, it goes well at the end of an evening of heavy drinking. Maybe a great snack otherwise, but never had occasion to try it out without booze.



  • 1 cupful of sun dried/ pickled in brine black olives (could substitute with green ones, but black olives bring out the flavour better)
  • 3 hard boiled egg whites
  • 1 small apple (preferably the slightly unripe, juicy ones)
  • 100 gm parboiled baby corn (just ensure that the corn does not become squishy due to over boiling)
  • ½ teaspoon fresh peppercorns


Garlic Salad dressing, at least that’s what I picked up. If you can’t pick up a ready made “Garlic Salad dressing”, then I suggest that you grind a couple of cloves of garlic and whip into half a cup mayonnaise and give it a final whip with a little (balsamic) vinegar, a teeny bit of basil.


All you have to do is mix all the ingredients, add dressing, place in a serving bowl and chill for five minutes before serving.


Would be nice if you can roast the peppercorns slightly before use

For those counting calories, I would recommend skipping the mayo. Instead just whip out a dressing of balsamic vinegar, finely ground garlic, a tbsp olive oil and a dash of basil.

You could also add shredded icy cold lettuce to the salad, wanted to try out the combo but never managed to get fresh lettuce here.

Over a statistically significant number of trials, have built up my faith on the efficacy of this salad’s wonders at quelling squeamish stomachs and reduce hangovers the next day.