Marinated baby marrow summer salad with salsa verde croutons
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- Abigail Donnelly
- 4
- Easy
- Dairy free
- 20 minutes
- 5 minutes
- Alexanderfontein Chenin Blanc 2009
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 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 (Verlaque.co.za 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.
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