RCI-SN.003.0267.001
Sydney Salad
Sydney Salad from the Recidemia collection
Prep25 min
Cook20 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- mesclun lettuce mix400 g
- light Lemon Myrtle Mayonnaise50 ml
- avocado1 unitsliced
- red cherry and 4 yellow pear tomatoes4 unit
- emu prosciutto100 g
- akudjura15 ml
- shaved parmesan50 g
- Alpine pepper croutons75 g
- whitlof leaves for garnish1 unit
- 1 small
Method
1
Wash and dry the mesclun lettuce mix thoroughly, then tear larger leaves into bite-sized pieces and place in a large serving bowl.
2
Slice the avocado lengthwise around the pit, twist halves apart, remove the pit, and carefully slice the flesh into even pieces without peeling.
3
Quarter the red cherry and yellow pear tomatoes and set aside.
4
Peel and grate the small carrot into fine shreds or julienne strips.
5
Arrange the Alpine pepper croutons on a baking tray and toast lightly in a 160°C oven for 2–3 minutes to refresh and crisp them slightly.
3 minutes
6
Tear the emu prosciutto into rustic pieces approximately 2–3 cm in size.
7
Dress the mesclun lettuce with the light Lemon Myrtle Mayonnaise, tossing gently until evenly coated.
8
Distribute the avocado slices, tomato quarters, grated carrot, and emu prosciutto pieces over the dressed lettuce.
9
Scatter the toasted Alpine pepper croutons and shaved parmesan across the salad.
10
Sprinkle the akudjura (native Australian pepperberry) over the top and toss very gently to combine without crushing the delicate ingredients.
11
Garnish with whitlof leaves arranged around the edge or nestled throughout, and serve immediately.