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Ingredients
BALSAMIC VINAIGRETTE
- 1/4 c. extra-virgin olive oil
- 2 tbsp. balsamic vinegar
- 2 tsp. honey
- 1 clove garlic, grated
- 1/2” ginger, grated
- 1/2 tsp. kosher salt
- 1/2 tsp. Freshly ground black pepper
CANDIED HAZELNUTS (OPTIONAL)
- 1/4 c. granulated sugar
- 2/3 c. toasted hazelnuts
- Kosher salt
- Freshly ground black pepper
STOVETOP CROUTONS
- 2 tbsp. butter
- 1 tbsp. extra-virgin olive oil
- 3 slices sourdough bread, cut into ½” cubes
- Kosher salt
- Freshly ground black pepper
- Crushed red pepper flakes (optional)
THE SALAD
- 1 lb. cherry tomatoes, halved
- 5 oz. mixed salad greens
- 1/4 red or sweet onion, thinly sliced
- 1/2 c. crumbled blue cheese
Directions
- Make the balsamic dressing: In a small jar, combine all dressing ingredients. Secure the lid and shake until roughly emulsified. Set aside until ready for use.
- Make the candied hazelnuts: Line a baking sheet with parchment or a silicone mat. In a large pot over low heat, pour sugar into an even layer. Heat sugar until mostly melted, then add in nuts, a pinch of salt and pepper, and stir constantly until melted sugar coats nuts evenly. Once caramel begins to smoke, immediately remove from heat.
- Transfer pecans to prepared sheet tray, using a silicone spatula to press into an even later. Allow to cool completely before breaking into pieces.
- Make the croutons: In a large skillet over medium heat, melt butter and oil. Add bread cubes and stir to coat evenly in butter.
- Season with salt, pepper, and red pepper flakes (if using) and stir occasionally until bread is golden and crunchy, 10 to 12 minutes, reducing heat to medium-low if necessary.
- Assemble the salad: In a large bowl, toss together salad greens, onion, tomatoes, and half the croutons. Drizzle in half the dressing and toss to coat evenly.
- Taste and adjust with more dressing if desired. Add more croutons and top with blue cheese, and candied hazelnuts.