Seasonal green salad with vallei kreef off the fire, blanched green vegetables, herbs, cucumber and roasted garlic and parmesan mayo


Seasonal green salad with vallei kreef off the fire, blanched green vegetables, herbs, cucumber and roasted garlic and parmesan mayo
Seasonal green salad with vallei kreef off the fire, blanched green vegetables, herbs, cucumber and roasted garlic and parmesan mayo
Print Recipe
Servings Prep Time
4-6 people 20 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 people 20 minutes
Cook Time
30 minutes
Seasonal green salad with vallei kreef off the fire, blanched green vegetables, herbs, cucumber and roasted garlic and parmesan mayo
Seasonal green salad with vallei kreef off the fire, blanched green vegetables, herbs, cucumber and roasted garlic and parmesan mayo
Print Recipe
Servings Prep Time
4-6 people 20 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 people 20 minutes
Cook Time
30 minutes
Ingredients
  • 2 packets Deli-Co Vallei Kreef cooked on the braai and sliced
  • Selection of salad greens such as baby gem lettuce and cucumber
  • Fresh basil leaves
  • 400 grams vine tomatoes
  • 300 grams Baby carrots,
  • 2 Room temperature egg yolks
  • 15 ml Dijon mustard
  • 200 ml Canola Oil
  • Zest and juice of 1 lemon
  • 1 Whole garlic head
  • 50 ml Willow Creek Parmesan flavoured olive oil
  • Salt and pepper to taste
  • Willow Creek Citrus Balsamic reduction to serve
Instructions
  1. Start by cutting off the top of the garlic bulb.
  2. Place on a piece of foil and drizzle with olive oil.
  3. Bake in the oven on 100 degrees Celsius for about an hour or until the cloves inside are caramelised and soft.
  4. Bring a pot of water to the boil and blanche the baby carrots. Cut in half and keep aside.
  5. Increase the oven temperature to 180 degrees Celsius and place the vine tomatoes on an oven tray and drizzle with olive oil. Season to taste and roast until they are browned.
  6. Place the egg yolks, mustard, lemon zest and juice and seasoning in a blender. Squeeze the roasted garlic cloves into the blender.
  7. While the blender is on high speed, add the canola oil and parmesan olive oil until the mayo is thick.
  8. Start plating your salad by layering all the vegetables, salad leaves, basil leaves, vine tomatoes, baby carrots and sliced chicken in a large salad bowl.
  9. Top the salad with the mayo and balsamic reduction.