Australian Sydney Salad
By: Vic Cherikoff
Published: Monday, August 30, 2010 - 6:21pm

Ingredients




500 grams mesclun salad mix including rocket, 
100 grams snow pea sprouts and edible petals
6 Boiled quail eggs
12 cocktail tomatoes
1 avocado, sliced
50 grams pomegranate seeds
15 grams Riberry Confit*
5 slices of proscuitto – try to find emu or roo proscuitto
50 grams croutons
1 punnet For the dressing: of strawberries
1/2 teaspoon Fruit Spice*
1 teaspoon Alpine Pepper*
(* Can be found at: www.dining-downunder.com/shop)

Preparation

1 Prepare the dressing by blending the strawberries to a purée. 2 Microwave about 3 tablespoons of water in a small bowl or cup until it is quite hot but not boiling and steep the seasonings in it; allow to cool a little and add this mix to the strawberry purée (if the strawberries were chilled you can combine it all together right off). 3 Cut the carrot lengthwise carefully and fashion a long spear which you pass through appropriately cut holes in the bases of carefully separated witlof leaves which you arrange to make like the Opera House sails; store this garnish in cold water until you need it. 4 Styling : Arrange your salad on a platter and set the garnish in place. Scatter the accompaniments around the salad including the slices of proscuitto and pour on the dressing generously before finishing with the croutons. Obviously leave these and possibly the garnish as well if you are preparing the salad way ahead of time, although if you carefully plastic wrap the all-but-croutoned salad, it will be fine; just add the croutons prior to serving.