It’s the school camp out this weekend, so we hope that you stocked up with Alex’s (Garden Route Goodies) pasture reared, free-range and organic meats for the bring ‘n braai. Alex has the best bacon in town. The best way to prepare crispy bacon is on an open fire!
Come shopping at the market next Friday and you can purchase all the ingredients below and prepare this wildly vibrant salad for your family.
Garlic and Herb Vinaigrette
1 medium clove garlic, minced (Bees in Boots)
a pinch of celery seeds (Cape Garden Market)
5 Tbs. extra-virgin olive oil (Bees in Boots)
¼ tsp. mustard seeds (Cape Garden Market)
1 Tbs. fresh lemon juice (Twiggs and Berries)
1 Tbs. each/and/or: fresh minced fresh dill, basil, chives, marjoram (Cape Garden Market)
3 Tbs. apple cider vinegar (Bees in Boots)
¼ tsp. salt (Bees in Boots)
freshly ground black pepper (Bees in Boots)
1 Tbs. raw honey (Cape Garden Market)
Combine all ingredients in a small jam jar. Cover with lid tightly and a shake until well blended. This will keep well in the fridge. Remember to shake before dressing your salad.
Wildly Vibrant Salad
2 ears of corn, lightly steamed (Twiggs and Berries)
1 purple onion, thinly sliced (Twiggs and Berries)
1 stick of celery, thinly sliced (Twiggs and Berries)
3 tomatoes, roughly chopped (Twiggs and Berries)
½ cucumber, chopped (Twiggs and Berries)
feta cheese, to your liking (The Cheesery)
bacon, diced into bits (Garden Route Goodies)
foraged greens from your garden, such as, Plantain, Lamb’s Quarters, Purselane, Nettle, Dandelion greens, Nasturtium leaves and flowers, Mint, Watercress, sorrel and other edible flowers
Crisp the bacon bits in a heavy set pan. Cut corn from ears. Combine all your ingredients into your best rustic salad bowl you have and dress with your garlic and herb vinaigrette. Finnish off your salad with the crispy bacon bits.
Enjoy and see you at the market next Friday,
The OBDM Team