a few young spinach leaves
a few cos lettuce leaves
a few red butter lettuce leaves
250 g thin slices beef biltong
2 hard-boiled eggs, quartered
30 ml chopped parsley
approximately 125 ml bean sprouts or small bunch watercress
250 ml croutons
a few young spinach leaves
a few cos lettuce leaves
a few red butter lettuce leaves
250 g thin slices beef biltong
2 hard-boiled eggs, quartered
30 ml chopped parsley
approximately 125 ml bean sprouts or small bunch watercress
250 ml croutons
French Dressing
30 ml wine vinegar or lemon juice
60 ml olive or salad oil or a mixture oF both
5 ml salt
freshly ground white pepper to taste
5 ml mustard powder
pinch sugar (optional)
2 cloves garlic, chopped
15 ml chopped parsley or fresh herbs
Toss all the leaves together lightly. Add remaining ingredients, except croutons and dressing, and toss lightly.
Make the dressing by combining all the ingredients in a screw-top jar. Just before serving, shake the dressing well and drizzle over salad ingredients. Toss lightly, then scatter croutons over. Serve with hot, buttered scones.
Serves 4
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