“When I put a version of this on the menu at Le 6, I imagined summer back home on the north coast of New South Wales – so many avocados that you can buy them from honesty boxes on the side of the road,” says Clugston. “It’s just really good done simply, but with a taste of everything – salty, sweet, fruity. It’s also great served with caviar.”
Ingredients
Lemon dressing
Method
Main
1.For lemon dressing, whisk ingredients in a bowl, season to taste.
2.Combine salad ingredients except lemon verbena and petals in a bowl. Add dressing, season to taste and toss gently to coat. Transfer to a platter or serving plates, scatter with lemon verbena and petals, and serve.
Lemon verbena and marigold are available at nurseries.
Notes