GRILLED GRAPES AND ICE­BERG SALAD WITH BA­CON DRESS­ING

The tangy dress­ing is de­li­cious with the crispy ice­berg let­tuce and grapes.

DRUM - - Food -

SERVES 4-6 PREPA­RA­TION: 10 MIN COOK­ING: 10 MIN DRESS­ING

250g chopped ba­con

125ml (½c) oil

10ml (2t) Di­jon mus­tard

45ml (3T) ap­ple cider ­vine­gar

1 gar­lic clove, crushed salt and pep­per

SALAD

2 bunches black grapes

1 bunch green grapes

1 ice­berg let­tuce 1 baby fen­nel bulb, braaied over the coals then thinly sliced, or a hand­ful of ­goose­ber­ries ½ red onion, sliced into rings

1 ball boc­concini cheese (moz­zarella), shred­ded peanuts (­op­tional)

1 DRESS­ING Fry the ba­con in a lit­tle of the oil un­til crispy. Cool then chop in a food pro­ces­sor. Add the rest of the oil, the mus­tard, vine­gar and gar­lic and process un­til well blended. Sea­son with salt and pep­per.

2 SALAD Braai the grape bunches un­til the skins of the fruit are just start­ing to burst. 3 Cut the let­tuce into wedges and lightly char the cut sides, if you like. Ar­range on a plat­ter, put the grapes on top and sprin­kle the fen­nel slices or goose­ber­ries, onion and cheese over. 4 Pour the dress­ing over and sprin­kle peanuts on top (if us­ing).

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