Marinated baby marrow summer salad with salsa verde croutons

Marinated baby marrow summer salad with salsa verde croutons

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  • 4
  • Easy
  • Dairy free
  • 20 minutes
  • 5 minutes
  • Alexanderfontein Chenin Blanc 2009


  • 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

Cooking Instructions

Arrange the baby marrow and fennel slices in a shallow bowl, then drizzle with Gooseberry Dressing ( 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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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