Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Pear | 1 medium (178g) | 101 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Myrtle | not in our table | 0 |
| Emu | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 400g mesclun lettuce mix
- 50ml light lemon myrtle mayonnaise
- 1 avocado, sliced
- 4 red cherry and 4 yellow pear tomatoes
- 100g emu prosciutto
- 15ml akudjura
- 50g shaved parmesan
- 75g Alpine pepper croutons
- whitlof leaves for garnish
- 1 small carrot
- =
Directions
Prepare the 4 Opera House garnishes by selecting 4 x 5 whitlof leaves of decreasing size. Make a hole at the base of the leaves with a paring knife and pass a spear cut from the carrot through the hole to make the 4 forward pointing sails and one small reversed sail of the Opera House. Store in iced water until required, if necessary. Arrange four serves of salad in the middle of appropriate plates. Garnish with the avocado slices, quartered tomatoes and smoked quail egg halves. (See following note). Drizzle the salads with the mayonnaise, add the emu prosciutto, akudjura and parmesan. Set the Opera House garnish in place using extra lettuce leaves to secure them and finish the salad with the croutons. Serve at once.
Note: To smoke hard-boiled, shelled eggs simply place them on a rack in a covered wok containing bunya nut shells with some sawdust (optional) and heat the shells to smoking. Eggs will take from 2 to 14 hours to smoke depending upon how much smoke is generated and the size of the eggs.