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Baby Silverbeet Salad with Orange-Raspberry Vinaigrette


1/5 cup fresh raspberries
1/3 cup fresh orange juice
1 1/2 tblsp hazelnut, walnut or almond oil
1 1/2 tblsp extra vigin olive oil
1 tsp sugar

1/4lb very young silverbeet leaves
1/8lb mesclun
1/3 cup choped toasted hazelnuts, walnuts or almonds
1 sm red onion thinly sliced
1/2 cup fresh raspberries


Place all ingredients for vinegarette in blender or food processor; process until smooth. Strain before pouring over salad.

In medium bowl, gently combine salad ingredients.

Drizzle vinaigrette over salad and serve at once.

Note: Nut oils (almond, hazelnut or walnut) are highly perishable and should be refrigerated.

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Cooking Tips:

  • Basil, rose petals, mint, rosemary, nasturtium flowers or pods and other edible flowers are great as a garnish for your fine dining and are a pleasant alternative to parsley.
  • Finely chopped fresh herbs will produce a stronger flavor.
  • Dried herbs are almost 4 times stronger than Fresh. If you are cooking with dried herbs and your recipe calls for fresh herbs you can reduce the amount accordingly.
  • When cooking with garlic or onions, rub your hands under your stainless steel faucet with the water running to get rid of the smell. For some reason the stainless steel works it’s magic and eliminates the odour completely.
  • Never soak diced vegetables in water before preparing them or they will lose all their nutrients.
  • Run wilted lettuce under cold water, shake it dry, wrap it in paper towels and place in your refrigerator over night. The next day it will have perked right up.
  • If you plan on doing any canning you can use vinegar to clean and deodorize any old jars you want to reuse and to remove fruit stains from your hands.