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Braaied tomato-and-bulgur wheat salad

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Braaied tomato-and-bulgur wheat salad

20 minutes

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Avocado salad with roast tomatoes, baby corn, & spring onions

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5 minutes

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Melon and cured ham salad

Leafy winter salad

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Leafy winter salad

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Pepper-and-bean salad

Beans recipes

Pepper-and-bean salad

20 minutes

Pea Caesar salad

Anchovy recipes

Pea Caesar salad

20 minutes

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Pea Caesar salad

By Abigail Donnelly

Serves 6-8

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

For the dressing

1 free-range egg yolk
1 T Dijon mustard
1 canola oil, cup
1 T Woolworths anchovy paste or whole anchovies
1 T lemon juice
30 g Parmesan finely grated
sea salt and freshly ground black pepper, to taste
125 g sugar snap peas, blanched
125 g mangetout, blanched
100 g Woolworths fresh hand-shelled peas, blanched

Method

1. To make the dressing, whisk the egg yolk and Dijon mustard. Slowly incorporate the oil in a thin stream until you have a thick mayonnaise. Add the anchovy paste, lemon and Parmesan. Season and set aside.

2. Place the peas on a platter and top with big dollops of the Caesar dressing.

Find more salad recipes here.

Photograph: Jan Ras
Production: Abigail Donnelly
Food Assistants: Bianca Strydom and Ellah Maepa