Side Servings

Asparagus, baby marrow and mushroom salad

4
Easy
15 minutes
Wine/Spirit Pairing
Villiera Chenin Blanc 2009

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Ingredients

Method
    For the salad:

  • 6 large asparagus, shaved
  • 6-8 baby marrows, shaved
  • 6-8 large button mushrooms, thinly sliced
  • For serving

  • Leafy greens
  • For the basil-pine nut dressing, blend:

  • 20 g basil leaves
  • 1/3 cup olive oil
  • 1 large clove garlic
  • 2 T raw pine nuts
  • 1 T lemon juice
  • sea salt and freshly ground black pepper, to taste

Method

Ingredients

Arrange the raw vegetables on four plates. Add a few leaves and spoon over the dressing at the table.
Cook’s note: Substitute fennel for the asparagus or try cucumber instead of baby marrows and avocado instead of mushrooms.

Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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