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.