There’s still nothing more amazing than a fresh, delicious salad that you’ve never had before. The Salsa House Salad ticks all the umami boxes, salty creamy goat cheese, bitter and buttery leaves, cajun dusted almonds and sweet mandarins. Pair that with fresh grilled cajun chicken breast and you’re onto a winner!
Ingredients
For the salad:
- 400 g Mesclun mix
- 200 g almonds slivered
- 40 ml sugar syrup
- 5 g Cajun spice
- 150 g mandarin segments
- 240 g goats cheese
The dressing:
- 1 ripe mango, or 100g mango puree
- 10 ml balsamic vinegar
- 10 ml champagne vinegar
- 100 ml vegetable oil
- 60 ml orange juice
- 5 g Dijon mustard
- salt & pepper
Method
Preheat Oven to 160 degrees celsius
Mix almonds, cajun spice & sugar syrup in a baking tray mixing well to ensure that the almonds are well coated in the spice mix place bake until crispy. Stir almonds every 5 – 10 minutes as not to burn them. Let cool on tray.
Meanwhile, prepare the dressing by adding all ingredients except the oil and seasoning in to a food processor or blender, blend and slowly add the oil, adjust the seasoning to taste. To serve toss the mesclun mix with the dressing to coat, add almond slivers and mandarin segments. Place in salad bowl and garnish with pieces of the goats cheese.
Top with some grilled prawns, chicken breast or calamari for the perfect summer dish!
