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Salad Shirazi

Salad Shirazi by Scott Shepherd, Executive Chef at La Petite Dauphine in Franschhoek. 

Ingredients
• 4 vine tomatoes, roughly chopped
• 6 radishes, cut into small wedges
• 1/2 cucumber - peeled, seeded and thinly sliced (lengthways)
• 3 shallots, finely sliced
• 2 tbsp of flat-leaf parsley, shredded
• 2 tbsp of fresh tarragon
• 2 sprigs of dill, chopped
• handfuls of mixed salad leaves
• 1/4 tsp mint, dried
• sea salt
• black pepper

Dressing
• juice of 1 lime
• 2 tbsp of Morgenster lemon infused olive oil

To make the salad, combine the vegetables, mixed salad leaves and herbs in a large mixing bowl.
Whisk the lime juice and oil together and drizzle over the salad.
To serve, toss the salad together gently and season with sea salt and black pepper.

Tel: +27.218521738   Fax: +27.218520835   Email: info@morgenster.co.za  
P.O. Box 1616, Somerset West, 7129, South Africa
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