Grandma's Garden Salad with Mustard Vinaigrette

Many of us remember a time when all the bits and pieces from a seasonal backyard garden made their way to the kitchen. Even wild herbs and weeds were brought together with a dressing and served as a fresh accompaniment to favourites such as bacon quiche or roast chicken. Try this interpretation of Grandma’s Garden Salad with a delightful mustard dressing contributing the typical sweet-acidic flavour profile of South African cuisine. Enjoy with a crisp and refreshing white wine such as the 2019 La Motte Sauvignon Blanc.

Grandma's Garden Salad with Mustard Vinaigrette

Enough for 4


50 g        Carrot tops

50 g        Beetroot tops

20 g        Purslane

20 g        Dandelion tops

20 g        Wood sorrel tops

20 g        Serradella tops

20 g        Spekboom leaves

20 g        Fresh herbs such as dill, fennel, etc.

1 T          Pumpkin or sunflower seeds

20           Croutons made with day old bread

4              Radishes

4              Young carrots

4              Duck (or hen’s) eggs boiled

100 ml  mustard vinaigrette (see recipe at end)

Rosemary / wood sorrel / wild mustard flowers


Pick and wash all the leaves, slice the radish and carrots to desired thickness, tare the stale bread into large chunks and toast in some butter till golden brown. Boil the eggs for 7 minutes and peel. Toss all ingredients together in a large salad bowl while dressing liberally with the mustard dressing and season with salt and pepper. Place duck eggs neatly onto the salad and garnish with the pretty young flowers.

For mustard vinaigrette, combine the below ingredients in a glass jar:

100 ml  white wine or malt vinegar

150 ml  canola oil

150 ml  extra virgin olive oil

50 ml    whole grain French mustard

Salt pepper and a pinch of sugar.





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