Fleurieu Summer Salad
From Chef Jed Archdeacon: The new Fleurieu Summer Salad on the menu at Southern Ocean Lodge comprises all the summer season vegetables we receive from our organic local Fleurieu Peninsular supplier. We just toss the lightly poached vegetables and chill them, then toss them in our Kangaroo Island wild olive oil and scatter around the plate.
There are two jellies; one is made from beetroot and cabernet sauvignon vinegar, the other is a ginger-infused carrot jelly. When a guest cuts into the jellies they burst into liquid and this then forms the dressing. It’s really light and crisply flavoured, with the subtle spice of light ginger coming through with the carrot jelly.
Finally the little tied up vegetable is blanched leak stuffed with ashed goats cheese which is form Hindmarsh Valley Cheese Company; we tie it together with a little chive.
The idea is the guest receives the deconstructed salad at the table then they mess it all up to make their mixed salad. We’ve got some great feedback on it so far.
