Bokkom Caesar Salad
A uniquely South African take on a classic-style of salad. Bokkoms are notorious for their pungent flavour - this recipe adds a little of that West Coast flair.
- Serves: 6 |
- Difficulty: a little effort
- Prep Time : 24:0 hours |
- Cook Time : 8:0 hours
1 clove garlic
2 egg yolks
1 C (250 ml) grated Grana Padano cheese
1 tsp (5 ml) Dijon mustard
1 tsp (5 ml) Nori Powder
2 Tbsp (15 ml) capers, finely diced
300 ml oil (grapeseed oil or a delicate olive oil)
salt and black pepper to taste
Oven Dried Tomatoes
1 punnet cherry tomatoes, sliced in half
1 tsp (5 ml) thyme, picked
1 tsp (5 ml) lemon zest
½ tsp (2,5 ml) cracked black pepper
1 tsp (5 ml) Maldon salt
1 x 200 g packet cos lettuce, washed and separated
1 ripe avocado, peeled and diced
Note: the tomatoes in this recipe are slow-dried in the oven and take 8 hours to prepare – this can be done in advance. If you opt to dry your own Harders to make bokkoms, you will need to also allow for drying time ahead.
Place the egg yolks, lemon juice, salt, mustard and capers in a bowl.
Whisk and add the oil a little at a time until emulsified and incorporated.
Season with salt and pepper and adjust with a touch of water, only a little bit at a time until you reach the desired thickness.
Oven Dried Tomatoes
Preheat the oven to 60 ºC.
Add the oil, thyme, zest, pepper and salt into a bowl and mix. Add the tomatoes and toss to coat. Spread out onto a baking tray and place into the oven to dry for 8 hours.
To prepare bokkoms in the traditional manner, layer freshly caught and gutted haarders in a large wooden vat and generously sprinkle each layer with coarse salt. Leave the fish to pickle in the salt for 24 hours, before hanging them out to dry on open racks.
They will take up to a week to dry, depending on the size of the fish and the weather.
(Like most dried fish worldwide, bokkoms have a very strong taste and should be soaked in cold water before use. Alternatively purchase bokkoms already pre-prepared.)
Peel and clean the bokkoms very well, place into the oven and dry for 8 hours at 60 ºC.
Toast the nori in the oven at 180 °C for 3 – 4 minutes.
Place both bokkoms and nori in a food processor and blitz to form a powder.
Add the cos lettuce and mixed leaves to a serving dish. Add the dried tomatoes and avocado cubes and gently toss. Drizzle the dressing over the leaves. Sprinkle the bokkom floss last and serve immediately.