South African Garden and Home - - Entertaining -

(Serves 8–10)

200g let­tuce (ice­berg, cos or but­ter, or a com­bi­na­tion) 1 cu­cum­ber, sliced

1 fen­nel bulb, sliced 2 or­anges, peeled and sliced hand­ful rocket, wa­ter­cress and baby spinach hand­ful wal­nuts


80ml bal­samic or other vine­gar salt and white pep­per, to taste 5ml Di­jon mus­tard (op­tional) 1 clove gar­lic, crushed (op­tional) pinch sugar (op­tional)

250ml olive oil

1. Wash the greens care­fully. Place in a sink of cold wa­ter

and swirl around gen­tly to loosen any dirt.

2. Spin the let­tuce in a salad spin­ner or dry in a tea towel or colan­der.

3. To make the dress­ing, mix to­gether the vine­gar, salt and pep­per, mus­tard, gar­lic and sugar with a wire whisk. In a slow, steady stream, add the oil, whisk­ing all the time.

4. Store in a sealed con­tainer (a jam jar works well) in the fridge and shake well be­fore pour­ing over the salad.

5. To serve, tear the big­ger let­tuce leaves into pieces (never cut let­tuce).

6. Toss in the cu­cum­ber and ar­range the fen­nel, wal­nuts and or­ange slices and any other leaves you’re us­ing at­trac­tively on a plat­ter.

Just be­fore serv­ing, pour over the salad dress­ing and toss lightly.

COOK’S NOTE If the salad greens need to be stored be­fore eat­ing, place them in a cov­ered bowl in the fridge. They can be kept like this for up to three days.

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