Mozzarella-and-grape salad with anchovy dressing
Use the back of a fork to crush 6 anchovy fillets, then whisk with 2 cloves crushed garlic, juice of 1 lemon and ¼ cup olive oil until combined. Toss 12 crushed and pitted green olives with halved red and green grapes (one bunch of each), ¼ cup chopped parsley and 1 ball torn buffalo mozzarella. Drizzle over the dressing and serve immediately.
Grilled calamari steaks with grape salad and home-made mayo
Use a vegetable peeler to create long, thin shavings from 2 stalks celery and 1 bunch fennel. Mix with a good dollop of mayonnaise. Toss with a handful of green grapes, a few lettuce leaves and 2 avos, cut into halves. Using a sharp knife, score the surface of 4 calamari steaks in a criss-cross pattern. Rub the calamari with 2 T olive oil and squeeze over the juice of 2 limes, then season to taste. Flash fry in a hot griddle pan or cook over smouldering braai coals for 2 minutes on each side. Serve warm on top of the salad.
To make the mayo: Place 1 free-range egg, 1 T lemon juice, 2 t Dijon mustard and 1 clove garlic in a blender and blend until combined. With the blender still running, slowly add 1 cup olive oil in a thin, steady stream until the mixture is thick and creamy.
Vodka-and-grape cooler
Having guests for dinner and all out of ideas? Impress them with this refreshing pre-dinner drink. Place 1 tot vodka into 4 chilled glasses. Halve 100 g red or green grapes, divide between the glasses and top wih crushed ice and red Grapetizer. Cheers!
Tuck into Woolies’ grapes knowing that they’re farmed with tomorrow in mind – using water, fertiliser and pesticides responsibly. Find out more about how Woolworths is committed to sustainable farming practices, through its Farming For The Future programme.
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