My Special Birthday Salad

Name: My Special Birthday Salad
Cuisine: Australian
Ingredients: 3 handfuls mixed salad leaves [such as torn radicchio, witlof tips, tiny baby spinach and frisée lettuce], washed and spin-dried [except the witlof]; 3 handfuls mixed salad leaves [such as torn radicchio, witlof tips, tiny baby spinach and frisée lettuce], washed and spin-dried [except the witlof]; 3 handfuls mixed salad leaves [such as torn radicchio, witlof tips, tiny baby spinach and frisée lettuce], washed and spin-dried [except the witlof]; 3 handfuls mixed salad leaves [such as torn radicchio, witlof tips, tiny baby spinach and frisée lettuce], washed and spin-dried [except the witlof]; 4-5 mustard fruits [preferably fig mustard fruits], drained and finely shaved; 180 g Manchego sheep’s milk cheese, crust removed, finely shaved; 4-5 mustard fruits [preferably fig mustard fruits], drained and finely shaved; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 2 teaspoons aged sherry vinegar, or to taste; 60 ml extra virgin olive oil [preferably a peppery-tasting one]; 1 teaspoon mustard fruit syrup; 1 clove garlic, smashed; 3 handfuls mixed salad leaves [such as torn radicchio, witlof tips, tiny baby spinach and frisée lettuce], washed and spin-dried [except the witlof]

Preparation info

Serves
6
to follow a main course

Difficulty
Easy

Appears in

Salades

By Damien Pignolet

Published 2010

About

My partner organised the most spectacular event to celebrate my half-century birthday, calling upon dear friends to cook lunch for thirty guests. The cast consisted of my chef at Bistro Moncur at the time, Jason Roberts, Maggie Beer and Stephanie Alexander so, as you can imagine, it was a meal not to be forgo

Ingredients

Europe
Oceania
France
Australia
Lunch
Main course
Gluten-free
Vegetarian

Ingredients

Method