Festive salad wreath

November 13, 2015 (Last Updated: January 11, 2019)
Festive salad wreath recipe

This effortless show-stopper festive salad wreath boasts salty salmon, which pairs perfectly with the sweetness of the balsamic glaze and a balanced texture of artichokes and creamy mozzarella. You can have this delicious festive salad wreath for a holiday brunch or as a stylish side. Celebrate the holidays by sharing it with your loved ones.

Recipe with Thulisa Martins

Print Recipe

Festive salad wreath

Serves: 6
Cooking Time: 45 mins

Ingredients

  • 6 fresh artichokes
  • 30ml (2 tbsp) extra virgin olive oil
  • 7 baby brinjals, halved
  • 200g Norwegian smoked salmon
  • 200g fresh mozzarella balls, torn into bite-size pieces
  • 250g cherry tomatoes, halved
  • 50ml balsamic glaze
  • Himalayan pink salt, to taste

Instructions

1

Prepare the artichokes by slicing them in half and removing the chokes and hair from the hearts. Trim the tips off each leaf using a pair of scissors. Boil the leaves, covered with water, in a medium saucepan until soft, 30 minutes. Immerse the leaves in ice water to refresh.

2

Drizzle the olive oil over the aubergine and chargrill, cut side down, over high heat for 15 minutes, turning halfway. Set aside to cool.

3

Arrange all the prepared ingredients in a wreath shape on a large wooden board or platter. Drizzle with the balsamic glaze and season to taste.

Notes

Cook’s tips: The aubergines can be grilled the day before serving and refrigerated in an airtight container. The festive salad wreath looks spectacular on the Christmas table and is super-easy to make.

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November 13, 2015 (Last Updated: January 11, 2019) By
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