Granny Mouse Country House & Spa have two wonderful summer salad recipes to share that are sure to be a hit as you fight the sweltering heat.
SUMMER TOMATO SALAD WITH CARAMELISED ONION
A mixture of confit cherry tomatoes, pickled green tomatoes, heirloom halves and oil-cured sundried tomatoes, dressed and topped with caramelised onion.
- 250g heirloom cherry tomatoes, halved
- 100g vine tomatoes, halved
- 100g roma tomatoes. halved
- 100g green tomatoes, halved
- 50g sundried tomatoes
Heat 150ml oil until hot (almost smoking), take off heat, add 10ml garlic and sundried tomatoes, allow to cool.
- 200g garlic, minced
- 250ml white vinegar
- 50g dried dill
- 50g black peppercorns, ground
- 30g turmeric
- 50g sugar
- 30g salt
Mix all ingredients in a blender and emulsify. Add green tomatoes to pickle and marinade for at least 30 minutes.
- 100g red onion
- 100g white onion
Fry onions on a low heat until golden in colour.
- 100ml balsamic vinegar
- 50ml honey
Bring to a low simmer in a pan and reduce by half or the consistency of a runny syrup is reached.
- romaine lettuce
On your base of salad leaves, lay out your tomato medley and top with the caramelised onions. Drizzle with balsamic reduction and enjoy.
SMOKED CHICKEN CAESAR
Smoked chicken breast, home-made croutons, smoked bacon bits and a rich Caesar dressing.
- olive oil, for drizzling
- 4 medium, skinless chicken breasts
- 300g ciabatta or good quality chewy bread, cut into 2cm cubes
- 12 streaky bacon rashers
- 3 romaine lettuces, leaves separated, large leaves torn in half
- small bunch fresh chives, roughly chopped
- Parmesan for shaving
- 8 anchovy fillets in oil, drained
- 2 small garlic cloves, crushed
- 3 large free-range egg yolks
- juice of 1 lemon (± 30ml)
- 2 tsp Dijon mustard
- 150ml light olive oil
- 4-5 Tbsp grated Parmesan (to taste)
In a frying pan over a high heat, add a drizzle of oil. Once hot, add seasoned chicken breasts. Fry for 3-4 minutes until golden, then flip them over and fry until cooked. Remove and set aside.
Toss the bread with a drizzle of olive oil in a large roasting tin, then spread out in a single layer and add bacon. Transfer to the oven and roast for 20 minutes, until the croutons are deep golden and the bacon is crisp. Remove and set aside to cool slightly.
To make the dressing: Put anchovies, garlic, egg yolks, lemon and mustard in a pestle and mortar or small food processor. Pound or whizz to a coarse, thick paste. While pounding, or with the motor running, slowly drizzle in the olive oil, so the sauce thickens to the consistency of runny mayonnaise. If it starts to look greasy at any point, add a splash of water.
Once you’ve added all the oil, stir through the Parmesan, taste and season – it may need a bit more lemon juice. If it’s too thick to drizzle, add a little cold water.
To assemble, slice chicken breasts. Arrange the lettuce leaves in a bowl, then scatter with croutons, torn bacon and chives. Use a vegetable peeler to shave Parmesan over the top, then drizzle over half the dressing and top with the sliced chicken. Drizzle over the remaining dressing, then serve while the chicken is still warm.
If you don’t feel like getting into the kitchen this summer, pop up to Granny Mouse Country House & Spa and enjoy their summer menus.
For more information go to www.grannymouse.co.za