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Recipe: Apple, carrot and celery salad

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Carrot, Apple and Celery Salad
Serve with the Kaapzicht The 1947 Chenin Blanc 2016.

A great accompaniment to a braai.

Serves 4

Ingredients:
Salad

2 carrots, peeled and grated
1 bunch celery, washed and finely sliced
15g parsley, roughly chopped
2 apples, washed, cored and finely sliced

Dressing
1 tsp (5ml) Dijon mustard
1 tbsp (15ml) honey
juice of 1 lemon
¼ cup (60ml) olive oil
5g parsley, finely chopped
salt and pepper

Method:
Combine all salad ingredients into a bowl and toss together.

Place mustard, honey and lemon juice into a bowl and whisk together until combined. Slowly add olive oil, while continuing to whisk, stir in the parsley.
Season dressing with salt and pepper and drizzle over salad.

Serve as a light lunch or as an accompaniment to braaied meat.

Wine pairing:
This salad will pair well with pork – think marinated spare ribs or honey-glazed loin. The caramelized flavours that develop during cooking call for a moderate amount of sweetness in the wine and an off-dry Riesling or Chenin Blanc are both good choices. For the red wine drinker, the key is a fruit-forward wine with moderate alcohol and low tannin – new-wave Cinsaut or Grenache are good options.

  • Recipe supplied by Source Food – a Cape Town-based food agency that specializes in experiential marketing. They will create a recipe or meal to communicate your brand’s message.

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