Chef's Recipes

Witlof and lilly pilly salad

Australian Gourmet Traveller French Christmas recipe for witlof and lilly pilly salad by Bruno Loubet from Brisbane restaurant Baguette.

By Bruno Loubet
  • Serves 8
  • 10 mins preparation
  • 5 mins cooking plus standing
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 <a href="/goose_ballottine_with_braised_cabbage_and_cinnamon_apple.htm">goose ballottine</a>.


  • 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 <a href="goose_ballottine_with_braised_cabbage_and_cinnamon_apple.htm">goose ballottine</a>.


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. Drink suggestion by Bruno Loubet

  • Author: Bruno Loubet