RECIPE: Caesar Salad With Drostdy-Hof Extra Light 


Some of us are still trying to shed off the extra kilos picked up during the holiday season.  At the same time, we want to enjoy a glass of wine from time to time.  The answer to that is Drostdy-Hof Extra Light, with a pleasingly low 9% alcohol by volume.  Crisp, refreshing, light and fruity with delicious hints of guavas, pears and lemon zest, it makes for perfect summer entertaining.  Try it with a Caesar salad prepared with the freshest ingredients to wow your guests.


Look out for this impressive little gem at your favourite liquor outlet, it is sporting a sophisticated new look and sells around R30 a bottle.


Ceasar Salad



Caesar salad with Drostdy-Hof Extra Light 


Serves 4 to 6


For the salad:

1 x 30 cm baguette, cut into thin slices

10 ml avocado oil

1 head of cos lettuce

1 ripe avocado, peeled and sliced

Handful of cashew nuts


For the dressing:

1 garlic clove, crushed and peeled

100 ml buttermilk

5 ml Dijon mustard

10 ml honey

Parmesan shavings, to serve




  1. Preheat the oven to 200°C.
  2. Arrange the baguette slices in a single layer onto the baking tray and brush lightly with the avocado oil.
  3. Bake for 5 to 10 minutes until golden brown.
  4. Prepare the dressing: Heat a frying pan and sweat the garlic briefly until soft. Combine the buttermilk, Dijon mustard, honey and add to the garlic in the pan. Stir to integrate.
  5. Slice the cos lettuce head down the length into four equal sized pieces. Top with the avocado slices and toasted baguette.
  6. Drizzle the dressing over the lettuce and top with Parmesan shavings and cashew nuts.


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About Author


Thuli Gogela is a Food Technologist with 8 years of experience developing products in food manufacturing. She is dedicated to discovering wholesome traditional dishes and recipes with a distinctive taste from different parts of the African continent. Thuli is well known for her food blog, Mzansi Style Cuisine which was established in 2010. She saw a gap in the traditional food market that people were hungry for. From there, it didn’t take long to build her brand. In 2013, she started writing a recipe column for the Cape Times for and has collaborated with some of the biggest brands in South Africa namely, Knorr, Nedeburg Wines, First Choice and Spekko rice. Not only does Thuli feature traditional African dishes, she’s also open to developing recipes, food consultations and brand collaborations.

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