Starters & Light meals

Green leaf salad 
with coppa

25 minutes
20 minutes
Wine/Spirit Pairing
Woolworths Danie de Wet Limestone Hill Chardonnay 2015

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  • For the dressing:
  • 2 T lemon juice
  • 1 T white balsamic vinegar
  • 1 garlic clove, crushed
  • Sea salt a large pinch
  • Freshly ground black pepper, to taste
  • 3 T sunflower oil
  • 3 T olive oil
  • 3 T Italian parsley chopped
  • For the salad:
  • 140 g butter or broad beans, shelled
  • 180 g fine green beans, trimmed
  • 1 large cos lettuce (or 2 small), torn
  • 3 baby gem lettuces, leaves left whole
  • 3 T caper berries
  • 80 g paper thin sliced coppa, crisped and crumbled
  • Italian parsley a few sprigs, torn

To make the dressing, whisk all the ingredients until combined.

To make the salad, bring a saucepan of salted water to the boil and blanch the broad beans for a few minutes, until tender. remove using a slotted spoon. add the green beans and simmer for 5 minutes, or until tender crisp. drain. mix half the dressing with the warm vegetables and set aside.

Before serving, toss the cos and gem lettuce with the remaining dressing. turn onto a platter. Top with the dressed green vegetables, sprinkle with the caperberries, coppa and parsley.

Chef's note: The coppa is not essential but it adds crunch and extra flavour. Paper-thin sliced streaky bacon works well too, and so does pancetta.

Discover more salad recipes here.

Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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