GARDEN LEAF SALAD WITH MUSTARD DRESSING

This is one of the simplest salads to make. We are lucky enough to have a small patch of greens at our home in Stellenbosch. There is something special about picking fresh leaves for salad every night. Though not eating leaves that are traditionally not seen as salad leaves, we like things like beetroot, kale, carrot tops, nasturtium and Mizuna. All different flavours and textures. We make a large batch of the dressing and keep it in a jar in the fridge to use regularly.

A selection of edible green leaves or a pack of mixed salad greens

30ml (2 tbsp) wholegrain mustard

15ml (1 tbsp) Dijon mustard

15ml (1 tbsp) sugar

5ml (1 tsp) salt

1 lemon, zested and juiced

50ml white wine vinegar

250ml (1 cup) olive oil

Add all the dressing ingredients to a jar and shake vigorously to emulsify. Toss the leaves with dressing just before serving.

“I love our vegetable garden and using produce from our own garden has added a lovely dimension to our restaurants. Garden Day is the perfect opportunity to share our sanctuary with others.” BERTUS BASSON CHEF