If ever there was a cook in the Cape who can come up with the right dish at the right time, it is Tracy Foulkes. If you want comforting warming food in winter, she will provide it. Bakes and cakes and flavourings, she is your girl. Spring and summer salady number, health food, knock on her door. Here’s the perfect lunch time summer salad.
Baby Gem, Gorgonzola & Spicy Caramelised Pecan Nut Salad
4 baby gem lettuces, halved
½ cucumber, very thinly sliced
75g chilled Gorgonzola, thinly sliced
50g pecan nuts
2 tbsp NoMU Extra Virgin Olive Oil
Cup granulated sugar
Pinch of NoMU Spanish Rub or NoMU Peri Peri Rub
Crème Fraiche Dressing
¼ tsp Dijon mustard
½ tsp white wine vinegar
Juice of ½ lemon
½ tsp caster sugar
Generous pinch of salt
2 tbsp crème fraîche
¼ tsp NoMU One For All Grinder
Preheat the oven to 180˚C. To make the dressing, place the mustard in a bowl. Add the white wine vinegar and the lemon juice and whisk to combine. Add the sugar and salt and stir to dissolve. Lastly add the crème fraîche and stir through well. Place the pecan nuts on a baking tray and drizzle with the olive oil, sprinkle with the rub of your choice and place in the oven. Roast for 3 – 5 minutes watching carefully as they can burn very quickly.
Meanwhile, place the sugar in a small saucepan and allow to caramelize over a medium heat, stirring occasionally. Once the sugar has dissolved and caramelised, pour over the roasted nuts and allow to cool. Once cooled, chop roughly. Place the baby gem halves on a large serving platter, or if you are plating individually, place 2 halves onto serving plates or bowls. Layer the cucumber and cheese loosely on top of the lettuce. Drizzle generously with crème fraîche dressing and sprinkle with spiced caramelised pecans.
Baby Cos lettuce is also perfect.
You can substitute the Gorgonzola for your favourite blue cheese such as Roquefort or Stilton.
Michael’s wine recommendation – CLICK HERE
Tracy Foulkes is the heart and soul behind NOMU. Her passion for flavour inspired her to start the company in December 2000 in a very small, front room of her home in central Cape Town. Her love of spices and the stylish, uncomplicated way she loves to cook is very much evident in the NOMU range of products where the emphasis is always very clearly on Quality, Consistency and Innovation with an authentic and unusually personal story attached!
Tracy has become a well-respected South African food personality and businesswoman while NOMU’s story as an entrepreneurial case study and branding success story has also seen the brand earn critical acclaim and attention in a variety of food related television programs, featured editorials and events. The NOMU Brand Story is presented in a variety of public speaking events throughout the year by Tracy’s partner and NOMU Co-Creator, Paul Raphaely.
Click here to go to the NOMU website