Ray’s Sassy Salad

Celebrity chef Ray Friedman of everybody’s favourite restaurant, Ray’s Kitchen at Emberton Estate, has shared a sensational salad to rival all others!

If 2020 taught us anything, it’s highlighted the importance of family, children and community! We therefore decided to conjure up a magical salad that celebrates, togetherness and our South African lifestyle! Our celebrity chef Ray Friedman of Emberton’s Ray’s Kitchen, let us in on his most sensational secret – and Ray’s Sassy Summer Salad is going to be your new favourite favourite! It’s fresh and it’s just a little extravagant, in keeping with Durban’s year-round sublime climate.

On the menu:

Panko crusted asparagus, marinated artichoke and herby goat’s cheese on baby leaves with a lime vinaigrette.

Ingredients for a salad for 2:

· 12 medium asparagus

· 1/2 a cup artichoke hearts

· 1 cup Panko crumbs

· Goat’s cheese (we use Belnori balls)

· 1 bag mixed baby leaves

· 2 eggs, beaten and seasoned

· Sunflower oil for frying

For the artichoke marinate:

· 1 bunch/handful Italian parsley, chopped

· 1 clove garlic, finely chopped

· 2 tablespoons olive oil

· Pinch salt and pepper

· Splash white wine vinegar

· 1/4 teaspoon pickled oregano

For the dressing:

· 40ml lime juice

· 40ml white wine vinegar

· 250ml light olive oil

· pinch salt and pepper

· 1 teaspoon honey (runny)

· 1 teaspoon smooth Dijon mustard


Drench the asparagus in flour, dip in egg wash, roll in Panko and shallow fry in sunflower oil until golden – set aside.

Drain artichoke hearts and halve – gently mix in parsley, garlic, olive oil, salt, pepper and oregano.

For the lime dressing, whisk the mustard and honey into the vinegar and lime juice, and slowly add the olive oil whisking with vigour to emulsify. Season with salt and pepper.

Build the salad by gently layering leaves into the middle of the bowl – place the artichokes and goat’s cheese on the leaves, and dress with the dressing. Finish with the crunchy asparagus and a crack of fresh black pepper.

Adapted as published in The Crest Magazine, Dec-Jan 2021, Issue 98

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