Starters & Light meals

Raw baby marrow salad

4 to 6
20 minutes

“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

Wine/Spirit Pairing
Neil Ellis Sauvignon Blanc

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  • 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

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.

Find more salad recipes here.

Photographs: Jan Ras 
Production: Abigail Donnelly and Kate Wilson
Food assistants: Emma Nkunzana and Josh Van Zyl 

Kate Wilson

Recipe by: Kate Wilson

Kate Wilson is the editor-in-chief of Woolworths TASTE and self-proclaimed food nerd. A veteran of the magazine industry, Kate leads the TASTE team as they create incredible recipes and foodie content for each issue of the magazine.

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