basil Archives

Beef recipes

Italian meatballs

30 minutes

Marinated baby marrow summer salad with salsa verde croutons

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 5 minutes

Ingredients

8 baby marrows, thinly sliced
1 bulb fennel
1 cup gooseberry dressing
1 ciabatta, thinly sliced
Sea salt and freshly ground black pepper

For the salsa verde, blend:

2 T casper berries
8 black olives, pitted
8 green olives, pitted
1/2 cup chopped flat-leaf parsley
1 clove garlic, crushed
1/2 cup extra virgin olive oil
1/2 cup chopped basil
1/2 cup chopped mint
1/2 cup red-wine vineger

Method

Arrange the baby marrow and fennel slices in a shallow bowl, then drizzle with Gooseberry Dressing (Verlaque.co.za make a delicious one).
Blend together all the ingredients for the salsa.
Lightly toast the ciabatta slices and top with a good spoonful of salsa verde. Serve with the salad and season to taste.

TASTE’s take:
This salsa is one of my favourite salad dressings - even simply tossed over cos lettuce.

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Marinated baby marrow summer salad with salsa verde croutons

Marinated baby marrow summer salad with salsa verde croutons

Ingredients

Method