House Chopped Salad

Name: House Chopped Salad
Yield: Serves 4
Cuisine: French
Ingredients: ½ witlof, roughly shredded; 1 handful sorrel, stalks removed, washed just before roughly shredding; ½ radicchio, washed and spin-dried, roughly shredded; ½ cup dried cooked or drained tinned chick peas, skins removed; ½ cup dried cooked or drained tinned chick peas, skins removed; 60 g Gruyère, grated; 2 vine-ripened tomatoes, each cut into 6-8 wedges; lemon juice, to taste; extra virgin olive oil, for drizzling; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; ½ head baby fennel, cut into matchsticks; 4 red radishes, tops removed, thinly sliced; 1 handful flat-leaf parsley leaves, washed and dried; 1 handful mint, roughly torn; 1 salad onion, cut into matchsticks; 1 Lebanese cucumber, cut into matchsticks; 120 g sopressa, cut into matchsticks; 1 Jalapeno chilli, seeded and finely sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Salades

By Damien Pignolet

Published 2010

About

While contributing to a masterclass for the Melbourne Food and Wine Festival in 2008,1 enjoyed this wonderful salad at Neil Perry’s splendid Rockpool Bar & Grill Melbourne. Neil has kindly contributed the recipe for his salad. He recommends that it be chopped just before serving, which might sound a bit daunting but, believe me, the result is really worth the effort. Make sure all the ingredients are as fresh as possible. Sopressa is available in delicatessens.

Ingredients

Australian
Europe
Oceania
France
Australia
Melbourne
Gluten-free
Winter
Mediterranean

Ingredients

Method