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INGREDIENTS 12 medium asparagus 1/2 a cup artichoke hearts 1 cup Panko crumbs goat’s cheese (Ray uses Belnori balls) 1 bag mixed baby leaves 2 eggs, beaten and seasoned sunflower oil for frying ARTICHOKE MARINADE 1 bunch/handful Italian parsley, chopped 1 clove garlic, finely chopped 2 tsp olive oil pinch salt and pepper splash white wine vinegar 1/4 tsp pickled oregano DRESSING
Sassy summer
SALAD
40ml lime juice 40ml white wine vinegar 250ml light olive oil pinch salt and pepper 1 tsp honey (runny) 1 tsp smooth Dijon mustard
CELEBRITY CHEF RAY FRIEDMAN OF RAY’S KITCHEN AT EMBERTON ESTATE SHARES HIS SECRET FESTIVE SALAD WITH US
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his year has without doubt highlighted the importance of family, children and community. With the festive season upon us, we’re all conjuring up magical menus which celebrate
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summer, togetherness and our South African lifestyle. Ray’s summer salad – Panko crusted asparagus, marinated artichoke and herby goat’s cheese on baby leaves with a lime vinaigrette – serves two and is fresh, seasonal and extravagant. Enjoy!
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METHOD Drench the asparagus in flour, dip in egg wash, roll in Panko and shallow fry in sunflower oil until golden. Set aside. Drain artichoke hearts and halve. Add to a bowl, gently mix in parsley, garlic, olive oil, salt, pepper, vinegar and oregano. For the lime dressing, whisk the mustard and honey into the vinegar and lime juice, and slowly add the olive oil whisking with vigour to emulsify. Season with salt and pepper. Build the salad by gently layering leaves into the middle of the bowl. Place the artichokes and goat’s cheese on the leaves, and dress with the dressing. Finish with the crunchy asparagus and a crack of fresh black pepper. FOR MORE INFO www.rayskitchen.co.za
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