Dinner for R2.10 served at The Mount Nelson Hotel today 51 years ago in the Dinning Room.
Archives for February 2016
Fresh Spinach Salad with green beans & cocktail tomatoes
I love this salad because of the dressing, punched with garlic and chili. The acid in the dressing mainly comes from the tomato pulp. With tomatoes in season it is perfect lunch.
Yield: 4
INGREDIENTS
200g Spinach Baby Washed
140g Tomatoes Cocktail cut in half
50g Toasted whole almonds chopped
100g Green beans blanched whole and refreshed
80g feta
20g spring onion sliced
Dressing
½ clove garlic
8ea Tomatoes Cocktail
5ea Basil leaves
1 ea chili
½ tsp lemon zest
1 tbsp lemon juice
20 ml olive oil
Black pepper
Salt
METHOD
For the dressing grate garlic, chili, lemon zest and tomato on the finest grater, mixture should resemble a pulp mixture add basil, olive oil and lemon juice.
Season and adjust
Combine all salad ingredients and dress just before serving.
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