I didn’t grow up thinking that Africa was a place I wanted to visit. There were so many other romantic spots, Paris, Rome, Venice, Provence, Madrid…
After visiting Africa from North to South, East to West, I have to say its my favorite place to travel. From the soaring vistas and wildlife to the genuine warmth of Africa’s people its a magical continent of wonderful extremes.
I love to share the food and wine of Africa – and that’s just what I did on Saturday night at Cooks Warehouse We served a line up of eight unique and delicious wines to a fun and interesting group. The food was fantastic, (she said modestly:). What fun to pair wine and pass on recipes I learned in Africa.
|Our WINE Lineup!
We started with this Safari Salad. Why a citrus salad? South Africa is one of the world’s largest importers of grapefruit and other citrus. Along with grapes, this makes a perfect sweet and sour base for a salad with red onions, Moroccan oil cured olives, goat cheese and a simple spiced dressing. South Africa, like most other countries in Africa, has a long and delicious tradition of making luscious, creamy goat cheese like that used in the salad.
Its a great time of year for this salad in the states. We are still getting super citrus from Africa, and for those of us in southern states, Florida is providing us with closer-to-local citrus as well.
Safari Salad pairs well with a crisp and citrus-ey Chenin Blanc from South Africa’s vineyards like the Ken Forrester Reserve Chenin Blanc.
1/3 Cup Extra Virgin Olive Oil
1/2 Tsp Turmeric
Sea Salt and Freshly Ground Black Pepper to taste
6 – 8 Cups Soft Baby Greens
4 Cups Mixed Fruit – Grapefruit, Oranges and Grapes
1/2 Small Red Onion, sliced very thinly and submerged for 1 hour in ice water and drained
2 TB Each Chopped Parsley and Mint
1/4 Cup, Oil Cured Black Olives, coarsely chopped
1 Cup Crumbled Goat Cheese
½ Cup Toasted Slivered Almonds
In a small bowl or jar, whisk together the first seven ingredients to create the dressing. Taste and adjust the seasoning with salt and pepper. Set aside while you make the salad.
Place the fruit on top of the greens on 6 plates and top with the onion, parsley and mint, olives and goat cheese. Drizzle the dressing on top and garnish with the toasted almonds.