Race Day Salad

As pretty as a hat and infinitely more edible.

1/4 purple cabbage thinly sliced and lightly blanched
1 yellow pepper (or red) thinly sliced
1 bunch asparagus, woody ends chopped off, cook in boiling water for 2 to 3 minutes
Very large handful green beans, cook in salted boiling water for 3-5 minutes
– drain and throw into icy water to keep them green and crisp
10 sun-dried tomatoes diced
Large chunk of Danish fetta crumbled
10 thin slices of hot Prosciutto crispy fried
I thin green chilli thinly sliced (optional)

Put a ring of the cabbage in a flattish salad bowl
Place the diced beans and chopped asparagus in the centre
Layer the yellow capsicum and the sun-dried tomatoes and chilli
Crumble the fetta and sprinkle over the crispy Proscuitto

1 tbs white wine vinegar
Juice half a lemon
Splash of balsamic
3 tbs good Olive Oil
Salt and cracked black pepper
Half a tspn of brown sugar
1 tsp french seeded mustard
Mix well and pour over just before eating.

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