Narchie Salad with balsamic vinaigrette and Mielies
Ingredients
- 1/2 head iceberg lettuce [torn into bite size pieces]
- 3 narchie [broken into segments] - (or peaches pit removed)
- 1/2 bunch fresh chives [minced]
- 2 carrot [shredded]
- 1 cucumber [peeled, seeded, and cut into thin slices]
- 1 avocado [cut into slices]
- 1 tomato (regular) [cut into salad wedges]
- 1 can red kidney beans (canned) [drained and rinsed]
- 1 cup white cheddar cheese [shredded]
- 1 garlic clove [minced]
- 1 tbsp honey or maple syrup
- 1 teaspoon dijon mustard
- 1/4 cup balsamic vinegar
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon fennel seed
- 1 bay leaf [crushed]
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
- 4 sweetcorn cob
Instructions
Narchie Salad
- In a large bowl, combine salad ingredients (except cheese).
- Dress with vinaigrette to taste.
- Garnish with cheese.
Balsamic vinaigrette
- In a small bowl, combine the garlic, honey/maple syrup, mustard, vinegar, Herbes, and salt & pepper. Whisk in the olive oil in a thin stream until combined. Or Combine all the ingredients in a jar with a lid and shake to combine.
Mielies
- Steam Mielies in a large pot or bamboo steamer
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