Greenleaf Olive Oil – Baby marrow Ribbon Salad with Quick Pickled Red Onions and Crispy Capers

Prep Time: 20 

Serves 6 

Cooking Time: 5


8 small baby marrows

Juice of one small lemon

Zest of one small lemon

50 ml of Greenleaf Saint Sebastian Olive Oil

1 tsp sea salt

1/2 tsp freshly ground pepper

1  red onion, sliced

100 ml white wine vinegar

100 g capers

1/4 cup microgreens

500 ml sunflower oil, for frying

20 ml Greenleaf Saint Sebastian Olive Oil

Using a vegetable peeler, slice the baby marrows lengthwise into ribbons. Place in a large bowl and drizzle over the lemon zest, lemon juice, salt and pepper, and Greenleaf Evoo. Be careful when mixing to make sure you don’t break the baby marrow ribbons. Marinate for 10 minutes. 

While the baby marrows are marinating. Add the red onion to the white wine vinegar.  Fry the capers. Heat a saucepan with the sunflower over medium heat. Test the oil by adding a piece of caper to the oil. If it bubbles then the oil is ready.  Fry the capers till crispy and drain on a piece of paper towel. Drain the red onion from the vinegar. Top the salad with the pickled onions, capers, and micro herbs. Drizzle with balsamic vinegar. Serve immediately.