A uniquely Australian salad of mixed leaves and emu or kangaroo prosciutto with a dressing of pureed strawberries seasoned with Alpine pepper mix.
Prepare the dressing by blending the strawberries to a purée.
Microwave about 3 tablespoons of water in a small bowl or cup until it is quite hot but not boiling and steep the seasonings in it; allow to cool a little and add this mix to the strawberry purée (if the strawberries were chilled you can combine it all together right off).
Cut the carrot lengthwise carefully and fashion a long spear which you pass through appropriately cut holes in the bases of carefully separated witlof leaves which you arrange to make like the Opera House sails; store this garnish in cold water until you need it.
Trending This Week