GRILLED GRAPES AND ICEBERG SALAD WITH BACON DRESSING
The tangy dressing is delicious with the crispy iceberg lettuce and grapes.
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
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).