{"id":23342,"date":"2026-10-19T13:46:50","date_gmt":"2026-10-19T11:46:50","guid":{"rendered":"https:\/\/getitmagazine.co.za\/joburg-west\/?p=23342"},"modified":"2026-10-19T13:46:50","modified_gmt":"2026-10-19T11:46:50","slug":"a-crisp-sip-and-a-fresh-salad","status":"publish","type":"post","link":"https:\/\/getitmagazine.co.za\/joburg-west\/blog\/2026\/10\/19\/a-crisp-sip-and-a-fresh-salad\/","title":{"rendered":"A crisp sip and a fresh salad"},"content":{"rendered":"

Toasted sourdough brings golden crunch and a gentle fermented tang to a fresh salad of artichoke and butter beans – earthy, creamy and substantial enough for a hearty lunch.<\/p>\n

The Seaward Sauvignon Blanc 2025<\/a> is a natural match. Grown along the Atlantic coastline, it shows fresh green fig, blackcurrant and ripe tropical fruit, with a subtle sea-salt note on the finish. Its crisp acidity lifts the richness of the butter beans and olive oil, while the saline character works beautifully with the salad\u2019s savoury, herbaceous flavours.<\/p>\n

Simple ingredients, good sourdough and a chilled glass of coastal Sauvignon Blanc – you couldn\u2019t ask for a tastier spring lunch.<\/p>\n

Tip: Prepare the croutons right before serving, as they are best while still warm.<\/p>\n

Artichoke, butter bean & sourdough crouton salad with lemon & herb vinaigrette<\/strong><\/p>\n

Serves: 4-6 as a side dish<\/em><\/p>\n

You’ll need:<\/strong><\/p>\n

For the vinaigrette: <\/strong>180ml extra virgin olive oil; 60ml freshly squeezed lemon juice; a handful Italian parsley; a handful dill, 5ml Dijon mustard; salt & pepper (according to taste)<\/p>\n

For the salad: <\/strong>1 x 280g jar grilled artichokes in oil, drained; 1 x 400g can butter beans in brine, drained; 3-4 slices sourdough bread, cubed; 45ml olive oil; salt & pepper; a small bunch wild rocket leaves; about \u00bd cup shaved parmesan or Grana Padano cheese<\/p>\n

To make:\u00a0<\/strong><\/p>\n

Prepare the vinaigrette: <\/strong>In a small blender or food processor, add all the ingredients for the vinaigrette, seasoning lightly with salt & pepper. Pulse until you have a bright green vinaigrette, with some green speckles remaining. Transfer to a glass jar, cover and refrigerate until ready to serve.<\/p>\n

Prepare the artichokes and beans:<\/strong> Add the artichokes and beans to a medium mixing bowl. Add half of the vinaigrette and toss to coat and marinate while you prepare the croutons.<\/p>\n

Prepare the croutons:<\/strong> In a large wide pan over moderate heat, add the cubed bread, drizzle with oil and season lightly with salt & pepper. Toast while stirring every now and then, until the cubes are lightly browned and crisp on the edges with some softness remaining in the centres . Remove from the heat and set aside while you assemble the salad.<\/p>\n

To assemble:<\/strong> On a large platter, arrange the rocket leaves, then top with the marinated artichokes and beans. Top with the warm croutons and cheese, then give the salad a final drizzle of the vinaigrette. Serve with the remaining vinaigrette on the side.<\/p>\n

Recipe and images by Spier.<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Toasted sourdough brings golden crunch and a gentle fermented tang to a fresh salad of artichoke and butter beans – earthy, creamy and substantial enough for a hearty lunch. The Seaward Sauvignon Blanc 2025 is a natural match. Grown along the Atlantic coastline, it shows fresh green fig, blackcurrant and ripe tropical fruit, with a […]<\/p>\n","protected":false},"author":121,"featured_media":23343,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[38,7664,51],"tags":[10344,10345,1476,10343,1258,10346],"class_list":["post-23342","post","type-post","status-publish","format-standard","has-post-thumbnail","category-food-wine","category-food","category-lifestyle","tag-artichoke","tag-butter-bean-sourdough-crouton-salad-with-lemon-herb-vinaigrette","tag-get-it-magazine","tag-seaward-sauvignon-blanc-2025","tag-spier","tag-summer-salads"],"yoast_head":"\nA crisp sip and a fresh salad - Get it Joburg West<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/getitmagazine.co.za\/joburg-west\/blog\/2026\/10\/19\/a-crisp-sip-and-a-fresh-salad\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A crisp sip and a fresh salad - Get it Joburg West\" \/>\n<meta property=\"og:description\" content=\"Toasted sourdough brings golden crunch and a gentle fermented tang to a fresh salad of artichoke and butter beans – earthy, creamy and substantial enough for a hearty lunch. 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