150 g sliced wet Kudu biltong
50 g cos lettuce
50 g of Parmesan shavings
2 anchovies drained and soaked
Freddy Hirsch vinegar
Make dressing by mixing egg yolks, Worcester sauce, garlic, lemon juice and anchovies and blend.
Slowly add oil until mixture thickens then add Parmesan and adjust seasoning.
Mix all ingredients together except for croutons and Parmesan shavings.
Garnish with croutons and shavings and serve in a bowl.
3 lettuce leaves
1 raf tomato
50 g fresh cheese
1 red pepper
1 finely chopped onion
30 g macadamia nuts
Wash and cut the lettuce and put it into a bowl.
Cut the tomato in slices, the red pepper and the onion. Place it on top of the lettuce. Do the same with the avocado.
Use the macadamia nuts and the fresh cheese to decorate the top.
Drop some olive oil and vinegar to give the final touch 10 minutes before serving. Done!