African Vanielje on Aug 27 2007 at 12:02 am | Filed under: Uncategorized
Salads are often best served in an unvarnished wooden bowl. The bowl becomes impregnated with the olive oil of numerous dressings, adding a certain seasoning to everything served in it. You can also rub the bowl with a garlic clove before putting your salad in it
- rinse & dry some young beetroot leaves
- rinse & dry some salad greens
- toss them in a salad bowl with chopped cherry & sungold tomatoes
- rinse some salted anchovies in cold water then allow to soak for 5 minutes.
- pat dry, shred and toss in the salad
- make a basic lemon dressing of 60ml fresh squeezed lemon: 180ml extra virgin olive oil. fresh ground maldon salt and black pepper, and a touch of sugar or honey to taste.
- Dress the salad and eat with plenty of crusty bread
What a wonderful salad with interesting ingredients and flavours. I love beets, but since I no longer have my own garden am sadly lacking in beet tops.
Valli, they are such tender leaves they taste delicious. You’ll have to try and get some at the market, although I know these are often already trimmed or sadly droopy.