Name: Caesar dressing
Prep time: 5 min
Cook time: PTM
Total time: 5 min
Yield: Makes ½ a cup servings
Cuisine: Side Servings
Ingredients: anchovy fillets packed in oil, drained 6,small garlic clove 1,Sea salt, to taste ,large free-range egg yolks 2,fresh lemon juice, plus extra if necessary 2T,Dijon mustard ¾cup,Parmesan, finely grated 3T,Freshly ground black pepper, to taste ,olive oil 2T,vegetable oil ½cup

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Serves 4

Difficulty Easy

Prep Time 35 minutes, plus pickling time

Cooking Time 25 minutes

Ingredients

For the pickled corn:

1⁄2 cup apple cider vinegar
2 T honey
1 t mustard seeds
1 T sea salt
1 T peppercorns
135 g baby corn

For the salad:

4 sweetcorn cobs, cooked
1 x 90 g sachet Woolworths pickled red onion petals
3 celery stalks with leaves, sliced
3 T coriander, chopped
wraps, chargrilled

For the dressing, whisk:

1⁄2 cup buttermilk
2 t coriander, chopped
1⁄2 green chilli, finely chopped
1⁄2 lemon, juiced
1 T honey
Sea salt and freshly ground black pepper, to taste

Method

Bring the vinegar, honey, mustard seeds and seasoning to a simmer. When hot, pour over the baby corn and set aside for a few hours, or even a day or two, to pickle.

To make the salad, chargrill 2 cobs sweetcorn over an open flame.

Cut the kernels off all of the sweetcorn cobs and toss with the pickled baby corn, pickled red onion, celery and coriander. Drizzle over the dressing and serve with wraps and pulled pork or braaied lime-and-chilli chicken.

Cook's note: The charred sweetcorn adds smoky flavour to the salad, which contains great contrasting flavours. Simply add your favourite protein.

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