GRUYÈRE SALAD | SA Garden and Home


Last updated on 18 October 2016


Discover recipes that capture the heart and essence of the Karoo in Beate Joubert’s cookbook, Taste the Little Karoo (Struik Lifestyle), R285


  • 1 medium pack fresh mixed herb greens
  • 1 small head butter lettuce, shredded
  • 15 black olives, pitted
  • 10 strawberries, hulled and halved
  • 20 fine baby green beans, lightly steamed
  • ½ 410g can whole baby corn
  • 20 thin Gruyère shavings
  • 1T olive caviar (optional)
  • 10 thin slices coppa or Parma ham or prosciutto (optional)
  • A few strips of oven-roasted sweet green pepper (optional)
  • A handful of almonds, toasted
  • 2T sunflower seeds, toasted
  • 2T sesame seeds, toasted (optional)
  • Balsamic reduction (optional)

For the Tradouw dressing

  • 1t prepared Dijon mustard
  • ½ cup olive oil
  • 2T freshly squeezed lemon juice (or more to taste)
  • 1t coarse salt
  • freshly ground black pepper to taste
  • 1t white sugar
  • 1T white wine vinegar
  • 1t mayonnaise or cream (optional)


  1. Mix the dressing ingredients together using a hand mixer, or shake them well in a jar.
  2. Arrange the salad ingredients, except the almonds, seeds and balsamic reduction, on a large serving platter or in a bowl.
  3. Pour the dressing over the salad and sprinkle over the almonds and seeds, then drizzle over the balsamic reduction, if using.

(This recipe serves 6 people)

Related Posts

Send this to a friend