Hello #LoyalRoyals
Instead of taking a salad to a braai, how about a salad to make on the braai?
This one’s got crunch, creaminess and all those delicious smokey braai flavours. It turns a simple fresh iceberg lettuce into a salad that’s worth talking about, sharing and, of course, devouring.
Keen to make it this weekend? We hope so!
HRH Kathleen
You’ll need
For the dressing
½ cup sour cream
4 Tbsp olive oil
2 Tbsp white balsamic vinegar
2 Tbsp Pesto Princess pesto of your choice
Salt and pepper, to taste
For the salad
2 x small iceberg lettuces, outer leaves removed, quartered through the core
3 Tbsp vegetable oil, for brushing
½ cup croutons (optional)
¼ cup seeds and flaked almonds, toasted
Micro greens, optional
How to
1. To prepare the dressing, whisk the sour cream, olive oil, vinegar and pesto. Season well.
2. Brush the cut sides of the iceberg wedges with oil and season with salt. Braai over moderately high heat until the edges are browned and have some crispy bits (only one or two minutes a side).
3. Transfer the wedges onto a platter and drizzle over the dressing. Sprinkle with seeds, almonds, micro greens and serve.
Photography, Recipes and Styling by Michelle Parkin.
