House Chopped Salad

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

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

Oceania
Europe
France
Australia
Melbourne
Mediterranean
Winter
Gluten-free

Method

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

Winter Salads

No reviews for this recipe

The licensor does not allow printing of this title