Raw baby marrow salad
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- Kate Wilson
- 4 to 6
- Easy
- Carb Conscious Meat-free wheat and gluten free
- 20 minutes
- Neil Ellis Sauvignon Blanc
“I don’t like salads with too many ingredients. I want to be able to distinguish the textures and flavours, especially when the produce is at its peak. I’ve also never really liked raw baby marrows until my cousin, Ingrid, who is vegan and the uncontested queen of salads, made this for us one Easter with marrows and just podded raw peas from the Hermanus market.” – Kate Wilson
Ingredients
- 2 lemons, juiced
- 1⁄2 cup extra virgin olive oil
- 6 T hard cheese or Parmesan, finely grated
- sea salt and freshly ground black pepper, to taste
- 1 x 350 g punnet baby marrows
- 2 x 80 g bags wild rocket
- a large handful basil
- 1 gem avocado, sliced
Cooking Instructions
1. Whisk the lemon juice, olive oil and cheese until emulsified and creamy. Season to taste.
2. Slice the marrows as thinly as possible using a vegetable peeler or a mandolin (you can’t do this with a knife, they have to be paper thin.)
3. Place the marrows in a large bowl with the rocket and basil and toss. Add the dressing and toss well again.
4. Lay the tossed salad onto a platter, or pile onto small plates and top with the avocado. Season and serve.
Photographs: Jan Ras
Production: Abigail Donnelly and Kate Wilson
Food assistants: Emma Nkunzana and Josh Van Zyl
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