Photos by Gerrit Rautenbach
“Knowledge is knowing that a tomato is a fruit. Wisdom is knowing not to put it
in a fruit salad.” - Brian O'Driscoll
Classic salads have stood the test of time, yet subtle
changes can be expected in different recipes.
Salads are not only very refreshing on the summer
menu, but also contributing towards healthy eating
habits and optimum health. With the renewed interest
in ‘Banting’ – high fat, low carbohydrate meals – these
classical salads can take central stage. Salad need not
be an afterthought, but should feature and is far more
than just the toss of a few leaves with tomato and onion and drowned in ready-made salad dressing!
“The increased availability of so many lettuce and herb
varieties, together with the contemporary concerns
with health and diet as well as lifestyle demands for
‘quick-and-easy’ have changed the humble salad into
the focal point of many delicious and nutritious
meals,” says chef Susina Jooste, director of The Private
Hotel School.
Make sure to have these on your menu:
Caprese Salad
Simply place slices of tomato, Mozzarella cheese and
basil leaves on a serving platter. Drizzle with a combination of olive oil and vinegar and sprinkle with Maldon salt and freshly ground pepper.
For variation: Add slices of avocado and drizzle the salad with basil pesto.