Salades by Damien Pignolet

  • Cauliflower, beetroot & celeriac salad with horseradish cream

    Cauliflower, beetroot & celeriac salad with horseradish cream (page 2)

    from Salades Salades by Damien Pignolet

    • Categories: Dressings & marinades; Salads; Appetizers / starters; French; Vegetarian
    • Ingredients: baby beetroots; cauliflower; cherry tomatoes; thyme; witlof; red witlof; horseradish; crème fraîche; celeriac
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Notes about Recipes in this book

  • Salad of chick peas, cucumbers & preserved lemon

    • Melanie on January 15, 2016

      Tasty but could have had more preserved lemon. Enjoyed eating this salad wrapped in cos leaves.

    • e_ballad on September 22, 2016

      I agree with Melanie - I would err on the side of a little more preserved lemon. Nonetheless, a very quick & tasty salad that went really well with lamb kofte wraps.

  • Winter salad of lentils, celeriac, mushrooms & fresh goat's cheese with parsley vinaigrette

    • mattvangent on October 26, 2023

      I used flat leaf parsley. The nut oil is probably a bit of a wank - I had macadamia oil though, so used that. I just used aged balsamic vinegar as that is what I had. I didn’t use celeriac as it’s so expensive and I don’t like celery. I only used 80g of goat cheese- $4:50 from Woolies - it was smooth vs crumbly, but this was fine - I liked it better when the goats cheese was all through the salad like part of the dressing vs chunks anyway. The sage was too strong when fresh, barely noticeable once marinated a few hours - you could probably dispense with it. The whole thing was better after marinating a few hours, good cold, and still good next day. Great with steak or lamb cutlets and a glass of Shiraz.

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Reviews about this book

  • Sydney Morning Herald

    Damien talks about how to make a great salad.

    Full review
  • ISBN 10 1920989552
  • ISBN 13 9781920989552
  • Published Aug 30 2010
  • Format Hardcover
  • Page Count 249
  • Language English
  • Countries Australia
  • Publisher Penguin Random House Australia
  • Imprint Lantern

Publishers Text

Acclaimed chef Damien Pignolet shows us the endless possibilities of the salad. Here are entrée salads to stimulate the appetite, side salads to refresh the palate, and warm salads that serve as a meal in their own right. Learn how to perfect classic salads, such as niçoise, and how to marry a range of tastes and textures to create a chicken salad with asparagus, peaches and a pistachio nut vinaigrette, and a sweet salad of strawberry, orange and red wine.

Damien's first book, French, captured the essence of classic French cooking in Australia. With its rich photography and detailed notes on produce, composition and presentation, Salades is set to educate, inspire and delight the dedicated home cook.

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