Carb Conscious Archives

Beef recipes

Slow-braised oxtail

3 ½ to 4 hours

Duck recipes

Duck fat aïoli with thyme

20 minutes

Chicken recipes

Brined chicken

1 hour

Pork recipes

Thai green curry pork noodle soup

15 minutes

Fish recipes

Smoked mackerel with parsley velout

20 minutes

Chicken breast

Roast chicken with Paloise sauce

30 minutes

Cheese recipes

Cottage cheese tomato soup

1 hour

Braai recipes

Braaied brassicas

35 minutes

Easter recipes

Garlicky deboned lamb

40 minutes

Eid recipes

Saffron semifreddo

Braai recipes

Salsa verde

Radicchio-and-celery leaf salad

Serves 4

Difficulty Easy

Prep Time 15 minutes

Ingredients

For the dressing:

1 T Woolworths ’nduja paste
2 T sherry vinegar
4 T olive oil
2 cloves garlic, smashed
sea salt and freshly ground black pepper, to taste
1 head radicchio, leaves separated and torn
1 cup celery leaves, loosely packed
100 g Gorgonzola, crumbled
toasted walnuts, for serving (optional)

Method

1. To make the dressing, whisk together the ‘nduja paste, vinegar, olive oil and garlic. Season to taste.

2. Combine the radicchio and celery leaves in a large bowl. Drizzle over the dressing and toss gently to coat.

3. Arrange the dressed salad on a serving platter. Scatter over the Gorgonzola and top with the toasted walnuts, if using.

Find more salad recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca Jones

Honey-and-strawberry parfait with mint salsa

Yorkshire puddings

Mac-and-cheese potjie

Slow-braised oxtail

Duck fat aïoli with thyme

Brined chicken

Thai green curry pork noodle soup

Smoked mackerel with parsley velout

Roast chicken with Paloise sauce

Cottage cheese tomato soup

Braaied brassicas

Garlicky deboned lamb

Saffron semifreddo

Salsa verde

Radicchio-and-celery leaf salad

Radicchio-and-celery leaf salad

Ingredients

Method