Sydney Salad

Serves: 4

Difficulty: 1hat

For the salad

500g mesclun salad mix including rocket, radicchio, coral, coz, cresses,
100g snow pea sprouts and edible petals
6 Boiled quail eggs
12 cocktail tomatoes
1 avocado, sliced
50g pomegranate seeds
15g Riberry Confit
5 slices of prosciutto – try to find emu or roo proscuitto
50g croutons

For the dressing

1 punnet of strawberries
½ teaspoon Fruit Spice
1 teaspoon Alpine Pepper


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


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.
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Dining Downunder Cookbook
This Australian recipe of Sydney Salad is included in the Dining Downunder Cookbook which can be purchased online at the Dining Downunder Online Shop. Also available online is a wide range of native Australian herbs and spices, sauces, syrups, infused oils and bush tucker ingredients such as wattleseed and paperbark rolls.

Vic Cherikoff