Whisking It



April 2014

Balsamic Ostrich Salad

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Ok, so I know what you are thinking, “Salad… How boring”! Not so, I say! Salads are wonderful, simple creatures. There is something really nurturing about eating raw food that was alive not so long ago. 
Salads can be rich, filling, and beautiful and can bring a great satiety without the weightiness of a hot 
meal. This autumn salad is ever so slightly more robust than I would make for a summer salad, it’s 
full paleo and filling enough for a lunch or supper meal. I have used ostrich (a very underrated and 
underused meat) because it’s lean, yummy and we are South African! In the strictest circles, vinegar/
balsamic vinegar is not paleo, but you can decide for yourself whether or not you want to include 
it (vinegar can improve your blood-glucose response to a meal amongst other things), but I would 
encourage you to put it in there! 

— Recipe —

Ingredients (serves 2):

3-4 Ostrich fillets
Salad greens: cos lettuce, rocket, basil
2 Handfuls of rosalini tomatoes
2 Handfuls of tenderstem broccoli florets 
2 Red onions
Balsamic vinegar
Sea salt and coarse black pepper for seasoning
1 Avocado
1 Carrot
EVOO (Extra Virgin Olive Oil) :)
1 Teaspoon of crushed garlic


1. Season the ostrich fillets with the salt and pepper (to taste) and coat with EVOO. Don’t be 
scared here, massage the oil and seasoning into the meat for a minute or two. 

2. Rinse the vegetables and greens and place salad greens onto 2 plates. Cut the tomatoes in half 
and spread among the leaves. 

3. Julienne or grate a carrot and sprinkle half over the 2 plates. Halve the avo, slice it up, and 
distribute that between the 2 plates and keep your plates in the fridge for crispiness.

4. Put about a Tbs. of EVOO into a pan and heat until HOT. You want fast and hot here, folks. Add 
the garlic to flavour the oil and let it fry for a bit and then remove it with a spoon, because it’s 
going to burn later. 

5. Just before the oil becomes unstable and starts smoking, put the fillets in the pan. 6 minutes 
(total) = rare; 9-10 minutes (total) = medium [this might vary with fillet thickness]. Turn once 
during cooking, about halfway through your cooking time (before you add the other stuff). 

6. About 3-4 minutes before the end of your cooking time, put the onions into the pan and stir, let 
them fry. 

7. About 1-2 minutes before the end of your cooking time, deglaze with enough Balsamic vinegar 
to cover at least the bottom of the pan and then a bit more (use your gut). Turn the fillets over 
a few times in the vinegar as it reduces. Remove the ostrich fillets at the end of your preferred 
cooking time and let them rest for 4-5 minutes. Turn the heat right down and let the onions 
keep cooking slowly in the balsamic reduction.

8. While the ostrich sits, blanch the broccoli with boiling water for about 2 minutes and then run 
cold water over them, drain and put onto the salad plates.

9. Remove the onions from the heat and let them cool a tad while you slice the ostrich fillets and 
put them on the salads. Sprinkle a bit more carrot on top if you want to, and then place the 
onions over the ostrich.

10. Season with salt and pepper; or lemon juice or more Balsamic and EVOO if you want. If you
aren’t paleo, serve with a crusty roll. Consume and enjoy!


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