Sydney Salad

Ingredients

• 400 g mesclun lettuce mix
• 50 ml light Lemon Myrtle Mayonnaise
• 1 avocado, sliced
• 4 red cherry and 4 yellow pear tomatoes
• 100 g emu prosciutto
• 15 ml akudjura
• 50 g shaved parmesan
• 75 g Alpine pepper croutons
• whitlof leaves for garnish
• 1 small carrot

Procedures

1. Prepare the 4 Opera House garnishes by selecting 4 x 5 whitlof leaves of decreasing size.
2. Make a hole at the base of the leaves with a paring knife and pass a spear cut from the carrot through the hole to make the 4 forward pointing sails and one small reversed sail of the opera house.
3. Store in iced water until required, if necessary.
4. Arrange four serves of salad in the middle of appropriate plates.
5. Garnish with the avocado slices, quartered tomatoes and smoked quail egg halves.
6. Drizzle the salads with the mayonnaise, add the emu prosciutto, akudjura and parmesan.
7. Set the opera house garnish in place using extra lettuce leaves to secure them and finish the salad with the croutons.
8. Serve at once.