Salad of English Spinach Leaves Tossed in Anchovy Dressing with Avocado

Serves 6

  • 100g English or baby spinach leaves
  • 2 eggs, yolks only
  • 6 anchovies, finely chopped
  • 3 tbsp Extra Virgin olive oil
  • 1 avocado

Wash, dry and de-stalk the spinach leaves. Separate the egg yolks from the whites and discard the whites. Beat the yolks with the olive oil and chopped anchovies until the mixture is well blended and creamy in texture. Toss with the spinach leaves and dish onto individual salad plates. Slice the avocado lengthways and add 3 slices to each plate, in a fan-like formation. Top with a grind of black pepper. (Salt is not necessary, as the anchovies provide the perfect amount of flavour to the salad.) 

Sauvignon Blanc complements this dish.

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Recipe by Giorgio Nava of 95 Keerom