RUBY RED SALAD WITH OLIVE VINAIGRETTE | SA Garden and Home
RECIPES AND STYLING LYN WOODWARD PHOTOGRAPHS CHRISTOPH HOFFMANN

These Irresistible Italian dishes are ideal for an alfresco lunch. You’ll find the recipes in our November issue and download the free shopping list here

(Serves 4)

INGREDIENTS

10ml castor sugar

30ml white wine vinegar

1 red onion, thinly sliced

100g radicchio or red endive

50g assorted red or green salad leaves

6 radishes, thinly sliced

3 fresh figs, quartered

45ml micro herbs (optional)

FOR THE OLIVE VINAIGRETTE

1 garlic clove, crushed

10ml Dijon mustard

10ml castor sugar

30ml white wine vinegar

60ml extra virgin olive oil or
avocado oil

45g black olives, finely chopped

10ml fresh basil, finely chopped

salt and milled black pepper, to taste

METHOD

1. Mix the castor sugar and white wine vinegar in a small non-metallic bowl and add the onion. Coat the onions with the mixture and set aside for at least 15 minutes.

2. To make the olive vinaigrette, place the garlic, mustard, castor sugar and vinegar in a small non-metallic mixing bowl and whisk to combine.

3. Gradually add the oil, whisking after each addition until the oil has been incorporated.

4. Stir in the olives and basil and season to taste with salt and pepper.

5. When ready to serve, arrange the radicchio or endive, salad leaves and radishes on a salad platter.

6. Add half the vinaigrette and toss to coat the salad.

7. Arrange the reserved onions (discarding the soaking liquid), and figs on top of the salad with the remaining vinaigrette.

*COOK’S NOTE The vinaigrette will keep covered for up to three days in the fridge.

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