Demonstrated at the 2011 Melbourne Food and Wine Festival.


  • 4 white witlof, leaves removed

  • 4 red witlof, leaves removed

  • 250g rocket, washed (not wild rocket)

  • 2 cups flat leaf parsley, washed, dried and roughly chopped

  • 1 radicchio, leaves removed and roughly torn

  • Maggie’s Salad Dressing

  • 300mls (1 1/3 cups) extra virgin olive oil

  • 125mls (1/2 cup) red wine vinegar

  • 15 mls (1 tbsp) vino cotto

  • Pinch of sea salt

  • Pinch of freshly cracked pepper


  • 1.

    Wash all salad leaves well and dry in a salad spinner.

  • 2.

    Place all ingredients into a mixing bowl and lightly dress with Maggie’s salad dressing, ensuring that the salad dressing only just coats the salad leaves and it is done just before serving.

  • Maggie’s Salad Dressing:

  • 1.

    Place all ingredients into a bowl and whisk together.

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