Starters & Light meals

Baby gem salad

By Abigail Donnelly
Easy
20 minutes
10 minutes

“It doesn’t get much easier than placing a pile of leaves on a platter, setting a bowl of the tangy sweet raisins and a slab of Gorgonzola on the table and letting everyone help themselves. You can also use bacon instead of pork rashers.” – Abigail Donnelly

Wine/Spirit Pairing
Thelema Cool Climate Series Reserve Collection Merlot
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Ingredients

Method
  • 90 g raisins
  • 1⁄2 cup balsamic vinegar
  • 4 pork rashers, cut into small slices
  • 1 pack Woolworths baby gem lettuce hearts
  • 150 g Gorgonzola

Method

Ingredients

1. Preheat the oven’s grill. Soak the raisins in the balsamic vinegar while cooking the pork.

2. Place the pork rashers on a baking tray and grill for 6 minutes, then turn and grill for a further 3 minutes.

3. To serve, place the leaves on a platter with the cheese. Spoon over the raisins and pork.

Find more salad recipes here.

Photographs: Jan Ras 
Production: Abigail Donnelly and Kate Wilson
Food assistants: Emma Nkunzana and Josh Van Zyl 
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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