Forest foraging salad – Vickie de Beer

Forest foraged Salad by Vickie de Beer photographed by Charles Russell

Forest foraging Salad by Vickie de Beer
photographed by Charles Russell

Serves 4

For the dressing
180 ml olive oil
60 ml Brut Rose Méthode Cap Classique or any other quality sparkling wine
10 ml honey
60 ml pomegranate seeds
a handful of flat leaf parsley, chopped
salt and ground black pepper

For the salad
200 g oak smoked salmon ribbons
2 granny smith apples, julienned
80 ml fresh coconut shavings
a handful of edible flowers
a handful of pomegranate seeds
a handful of baby herb leaves

Prepare the dressing: Combine all the ingredients for the salad dressing in a bowl and whisk together. Season to taste and set aside.

Assemble the salad: Combine the apple, coconut, edible flowers, baby leaves and pomegranate seeds. Add the salmon and toss gently.

Serve with the pomegranate dressing.

Michael’s wine recommendation – CLICK HERE

Ayama Méthode Cap Classique Rosé 2011

Ayama Méthode Cap Classique Rosé 2011

Vickie de Beer

Vickie de Beer

Vickie de Beer is the Food Editor of Rooi Rose Magazine and a recipe developer works with Charles Russell and they have a stunning website called www.breadnbutter.co.za. Vickie is a much lauded and award winning Food Editor and Writer.  She has a unique eye for food and it’s joys.  Charles who is a photographer based in Stellenbosch.  Charles does many of the product packshots I use on this website, he is a talented Beverage, Lifestyle, Architectural and Landscape Photographer and has a wonderful eye for food – to go to his website CLICK HERE.

They are a unique team which needs to be more well known than it is.

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February 14th, 2015|Categories: Recipes|Tags: , , , |