this greek-style salad is often on the menu at a well-known health hydro in the western cape, south africa.
i usually make this after we have scrambled eggs for breakfast, using the leftover scrambled eggs in the rice! for veggie lovers, use the recipe's two cups of rice, but you can add another cup of rice if you like your fried rice more...rice-ier.
this recipe is based on another parmesan peppercorn ranch recipe i found. i realized i was eating it so much that i should really try to make it healthier. so i fiddled with the ingredients until i came up with this version. it isn't quite as amazing a
southern tradition. my grandmother makes this every christmas and thanksgiving. please note that my grandmother cooks by "eye" and taste, so you may need to adjust ingredients, i.e. more or less stock, bisquits, etc. the dressing should be moist but not
i ate this when attending a weekend workshop, where it was served for lunch by the woman running the workshop, a naturopath and herbalist. it was so delicious that all the participants wanted a copy of the recipe. she served the loaf with her own tomato
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