CHEFS' RECIPES
Witlof and lilly pilly salad

Witlof and lilly pilly salad

Lilly pilly berries have a similar taste to juniper berries, which are traditionally paired with game, but they also have an acidic taste, which cuts through the richness of game sauces or, in this case, in the salad as an accompaniment to goose ballottine.

Serves 8

Cooking Time Prep time 10 mins, cook 5 mins (plus standing)



5   witlof, leaves separated
Lilly pilly dressing
60 gm   caster sugar
60 gm   frozen lilly pilly berries, defrosted (see note)
60 ml   (¼ cup) walnut oil
1 tbsp   cabernet sauvignon vinegar


1 For lilly pilly dressing, combine sugar and 100ml water in a saucepan and bring to the boil, stirring occasionally to dissolve sugar (1-2 minutes). Add lilly pilly berries, remove from heat and set aside until berries are plump (5-10 minutes), then drain. Whisk oil and vinegar to combine, season to taste, then add lilly pilliy berries.
2 Place witlof leaves in a large bowl, add dressing just before serving, toss to combine and serve with goose ballottine.

Note Lilly pilly berries are small berries that are similar to redcurrants. They are available frozen from select greengrocers and specialty food stores. If unavailable, substitute with frozen cranberries or redcurrants.

RECIPE Bruno Loubet PHOTOGRAPHY Petrina Tinslay STYLING Emma Knowles DRINK SUGGESTION Bruno Loubet

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