Witlof And Lilly Pilly Salad Recipe

Cooking Directions

• STEP 1.Start by preparing the witlof. Remove any damaged outer leaves and cut off the base. Separate the leaves and rinse them under cold water.
• STEP 2.Next, prepare the lilly pilly berries. Rinse them under cold water and remove any stems or leaves.
• STEP 3.In a large bowl, combine the witlof leaves and lilly pilly berries. Toss gently to mix them together.
• STEP 4.To make the vinaigrette, whisk together olive oil, lemon juice, honey, salt, and pepper in a small bowl.
• STEP 5.Drizzle the vinaigrette over the salad and toss gently to coat all the ingredients.
• STEP 6.Serve the witlof and lilly pilly salad immediately as a side dish or as a light lunch option.

Cooking Tips

• For added crunch, you can sprinkle some toasted nuts, such as walnuts or almonds, over the salad.
• If you can't find lilly pilly berries, you can substitute them with cranberries or pomegranate seeds.
• To make the salad ahead of time, prepare the witlof and lilly pilly berries, and store them separately in airtight containers in the refrigerator. Make the vinaigrette and store it in a separate container. When ready to serve, toss the salad with the vinaigrette.

Storage and Serving

• This salad is best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
• To serve, give the salad a quick toss to redistribute the dressing and enjoy it chilled.
• You can serve this salad as a side dish with grilled chicken or fish, or as a light lunch with some crusty bread on the side.