Ingredients

Method

• 100 g raw macadamia nuts
• fine salt, to taste
• lemon juice, to taste
• 180 g Woolworths Italian salad
• 125 g Woolworths Tenderstem broccoli
• 80 g Italian parsley
• 40 g other bitter lettuce leaves (romaine, endive, rocket, etc.)
• Parmesan, for serving
For the dressing:
• 1 T wholegrain mustard
• 1–2 T white wine or apple cider vinegar
• honey, to taste
• sea salt and freshly ground black pepper, to taste
• 4–5 T olive oil, plus extra for serving

Method

Ingredients

1. Preheat the oven to 180C. Roast the macadamias for 10–15 minutes, or until golden brown. Remove from the oven and season well with fine salt. Set aside to cool, then chop very finely.

2. Trim the broccoli and place the florets in a bowl. Using a Y-peeler, peel down the length of the stalks to create shavings. Add to the florets and season lightly with salt and a good squeeze of lemon juice. Allow to stand while you assemble the salad.

3. To make the dressing, whisk together the mustard and vinegar, then add the honey and season. Gradually whisk in the olive oil until emulsified. Check the flavour and adjust as needed – it should be bright, acidic, sweet and sharp!

4. To assemble, tear the Italian leaves, parsley and other leaves into bite-sized pieces and place into a large bowl. Season the leaves, a squeeze of lemon juice and a light drizzle of olive oil. Add the broccoli and nuts. Gradually add the salad dressing, a few teaspoons at a time to make sure you don’t overdress it. Once you’re happy with the dressing, generously grate over Parmesan using a Microplane, tossing well. Transfer to a serving bowl and finish with extra grated Parmesan.

Find more salad recipes here. 

Production: Bianca Strydom
Photograph: Jan Ras
Food assistant: Ellah Maepa