Biltong salad is something very South African. This recipe came about because our local newspaper wanted to interview me and showcase my indoor BBQ. I tried to stay as true as possible to my roots and didn’t want to serve the run of the mill salads out there. This is something really special and between us, the reporters loved this one!
The key ingredient is biltong; otherwise known us beef jerky or spiced dry meat. I make my own and that recipe I will share with you on my next batch. The South African one is heavily spiced with coriander seeds, but beef jerky will work as well. Don’t buy the flavoured ones, keep the flavour as simple as possible.
If you living in Norway, there is a company called Doms Biltong in Voss who makes the real thing, check them out at www.domsbiltong.no
- 1 bag Mixed salad leaves
- ½ Red onion sliced thinly
- 1 Avocado, halved and sliced about 5mm thick
- 20 Seedless red grapes, washed and halved
- 150g Blue cheese, Roquefort or similar
- 100g Biltong sliced thinly
- 100ml Ranch or Caesar dressing (Homemade or store bought)
- Black pepper
- Start by washing your salad leaves and place into your salad bowl.
- Add the onions, avocado and grapes. Toss.
- Break the blue cheese into smaller bits and scatter on top.
- Add your sliced biltong.
- Pour over your salad dressing and finish off with freshly ground black pepper. (I don’t put any salt into this salad. Biltong is usually salty and there is also the salad dressing)