Salad for all Seasons

Start with the freshest ingredients, go seasonal when you can and keep the balance between dressing and leaves.

Tomatoes whether, cherry, roma, adelaide, cucumber, spanish onion, spinach leaves, rocket, olives, capers, bacon, pancetta, roasted capsicum, avocado, calamari and on the list is as long as your imagination.

Design salads with Ease

One of my favorite salads is a Caesar salad, made with sour dough croutons, free range eggs and bacon and fresh cos leaves from the garden. The other great appealing thing about this great salad is its versatility. I add smoked salmon, pan fried crystal bay prawns or poached chicken.Keeping some great versatile dressings on hand, l find is the other key to great tasting salads.

Prawn Salad

You will need

1 avocado

12 Orange segments

Juice of a lemon

150ml Grapeseed or sunflower oil

25ml White wine vinegar

1 Fennel bulb slice very fine on a mandolin

100gm Rocket leaves

1/4 cup Fresh dill chopped

100gm Tiny capers or caperberries chopped

12 Cooked king prawns peeled

To make

Puree avocado, lemon juice and 50ml of oil in a processor until smooth, season and chill. Place

Place vinegar 100ml of grapeseed oil in a large bowl, whisk to combine.

Add prawns, fennel, dill and capers, then toss to combine.

Divide among 4 plates, top centre place a dollop of avocado puree.

Garnish with rocket leaves, orange segments and ground pepper and a very light drizzle of olive oil.

Honey and Mustard Dressing

100 ml Water

30 ml White wine vinegar

1 tsp sugar

1 tbsp Dijon mustard

1 tbsp Seed mustard

250 ml Oil

Season