Caxton magazines staff
Discover recipes that capture the heart and essence of the Karoo in Beate Joubert’s cookbook, Taste the Little Karoo (Struik Lifestyle), R285
INGREDIENTS
- 1 medium pack fresh mixed herb greens
- 1 small head butter lettuce, shredded
- 15 black olives, pitted
- 10 strawberries, hulled and halved
- 20 fine baby green beans, lightly steamed
- ½ 410g can whole baby corn
- 20 thin Gruyère shavings
- 1T olive caviar (optional)
- 10 thin slices coppa or Parma ham or prosciutto (optional)
- A few strips of oven-roasted sweet green pepper (optional)
- A handful of almonds, toasted
- 2T sunflower seeds, toasted
- 2T sesame seeds, toasted (optional)
- Balsamic reduction (optional)
For the Tradouw dressing
- 1t prepared Dijon mustard
- ½ cup olive oil
- 2T freshly squeezed lemon juice (or more to taste)
- 1t coarse salt
- freshly ground black pepper to taste
- 1t white sugar
- 1T white wine vinegar
- 1t mayonnaise or cream (optional)
METHOD
- Mix the dressing ingredients together using a hand mixer, or shake them well in a jar.
- Arrange the salad ingredients, except the almonds, seeds and balsamic reduction, on a large serving platter or in a bowl.
- Pour the dressing over the salad and sprinkle over the almonds and seeds, then drizzle over the balsamic reduction, if using.
(This recipe serves 6 people)
