Succulent salad

Name: Succulent salad
Yield: 4
Ingredients: 1/2 firmly packed cup Okinawa spinach leaves (from nurseries – substitute shiso leaves); 1 loosely packed cup warrigal greens sprigs (from good grocers – substitute baby spinach); 2 tbs sea spray sprigs (sea blight – optional); 1/2 cup pigface sprigs (karkalla – from nurseries or good grocers); 1/4 firmly packed cup samphire (from good grocers – substitute saltbush or flat-leaf parsley); 1 cup purslane leaves (from good grocers – substitute mache leaves); 1/2 cup winter purslane leaves (optional – substitute extra purslane or mache leaves); 1 tbs white balsamic vinegar; 2 tbs mint leaves; 2 tbs dill sprigs; 1/4 bunch chives; 1/2 tsp Dijon mustard; Juice of 1/4 lemon; 100ml extra virgin olive oil

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by delicious. team

delicious. team

Feb 15, 2019

This salad, by Harvest head chef Ally Waddell, uses coastal succulents and wild greens foraged by Peter and Ally in the Byron region. The restaurant’s Wild Harvest menu recently changed from a quarterly schedule to a weekly one, with a launch night each Wednesday, so as to showcase at its very best seasonal local produce only available in small quantities. Recipe by Peter Hardwick.

1/2 firmly packed cup Okinawa spinach leaves (from nurseries – substitute shiso leaves)
1 loosely packed cup warrigal greens sprigs (from good grocers – substitute baby spinach)
2 tbs sea spray sprigs (sea blight – optional)
1/2 cup pigface sprigs (karkalla – from nurseries or good grocers)
1/4 firmly packed cup samphire (from good grocers – substitute saltbush or flat-leaf parsley)
1 cup purslane leaves (from good grocers – substitute mache leaves)
1/2 cup winter purslane leaves (optional – substitute extra purslane or mache leaves)

Herb vinaigrette

1 tbs white balsamic vinegar
2 tbs mint leaves
2 tbs dill sprigs
1/4 bunch chives
1/2 tsp Dijon mustard
Juice of 1/4 lemon
100ml extra virgin olive oil

Method

1.

For the herb vinaigrette, combine vinegar, herbs, mustard and lemon juice in a blender. With the motor running, slowly add oil and continue to whiz until well combined. Place salad ingredients on a serving plate and scatter with a pinch each of salt flakes and freshly ground black pepper. Drizzle with vinaigrette to serve.

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