Bring a small pan of water to the boil. Add eggs and cook for 5 minutes. Remove with a slotted spoon and place in a bowl of cold water. Top and tail beans and slice in half on an angle. Add to boiling water and blanch for 1-2 minutes until tender yet still crisp. Drain and place in a bowl of iced water. Set aside to cool.
To make dressing whisk together olive oil, lemon juice, Dijon mustard, basil and shallots. Season with sea salt and freshly ground black pepper and set aside.
Combine salad greens, tomato wedges and beans in a large bowl. Divide among serving plates and drizzle a tablespoon of dressing over each portion. Carefully peel eggs, slice in half and arrange 2 halves on top of each serving of salad. Drizzle a small amount of olive oil over each egg half and lightly season with sea salt and freshly ground black pepper.
We love sharing delicious recipes, stories and weekly specials each weekend
JOIN OUR MAILING LIST
Follow the impact of your grocery dollars and enjoy delicious weekly recipes
CERES Fair Food acknowledges the Traditional Custodians of the land on which we work, the Wurundjeri Woiwurrung people of the Kulin Nation, and recognise their continuing connection to land, waters and culture. We pay our respects to Elders past and present, and acknowledge that sovereignty was never ceded.
Licence No. 36165507. WARNING: Under the Liquor Control Reform Act 1998 it is an offence to supply alcohol to a person under the age of 18 years (Penalty exceeds $17,000), or for a person under the age of 18 years to purchase or receive liquor (Penalty exceeds $700). View our liquor licence details.
join our mailing list
Enjoy delicious weekly recipes and follow the impact of your grocery dollars