SUMMER SALAD WITH MUSTARD VINAIGRETTE

AvatarCaxton magazines staff
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Bernice Morrell, owner of Morrells Boutique Wedding and Conference Venue (morrells.co.za), is famous for making her client’s celebrations a memorable experience. Here’s her menu for a light summer lunch

SUMMER SALAD WITH MUSTARD VINAIGRETTE

INGREDIENTS

  • 1 packet mixed fresh salad or micro greens
  • 100g summer Globe green grapes, halved
  • 100g baby beetroot, cooked and sliced
  • 100g home-made croutons, toasted
  • 2 oranges, peeled and segmented
  • 20g alfalfa sprouts or micro greens, pansies or violas and fresh Parmesan cheese shavings, to garnish

For the mustard vinaigrette: 

  • 2 egg yolks
  • 30ml wholegrain Dijon mustard
  • 15ml honey
  • 15ml sherry vinegar
  • 150ml light olive oil
  • chives and dill, chopped

METHOD

1. Mix all the salad ingredients and arrange on serving plates.
2. To make the dressing: combine all the vinaigrette ingredients together in a bowl and mix well.
3. To assemble the dish: drizzle the mustard vinaigrette over each salad. Serve garnished with pansies or violas and top with alfalfa sprouts or micro greens and shavings of Parmesan cheese.

This recipe serves 4 – 6.