Nikau Cafe's Recipe For Pea, Avocado And Tarragon Salad

Serves 4
Wine match: Esk Valley Merlot/Malbec Rose 2011

Very fresh peas are essential for this dish as they are served raw.

Tarragon-buttermilk dressing
1 decent sprig fresh tarragon
small clove garlic
1 lemon
1/3 cup buttermilk or yogurt
3T extra virgin olive oil
salt and pepper

To make the dressing, blanch the fresh tarragon quickly in boiling water. Strip the leaves off the stem. If you have a mortar and pestle, put the tarragon in the mortar with the garlic and a little salt. Pound this to a paste. Add lemon juice, pepper, yogurt and olive oil. Stir to combine. Check seasoning.

For the salad:
per person:
1/4 cup fresh raw peas
1/4 avocado, diced
8 buttercrunch or baby cos lettuce leaves
Chives and Chive Flowers
2 slices prosciutto

Lay the prosciutto flat on a plate. Mix the salad ingredients gently with the dressing. Lay over the prosciutto, sprinkle chopped chives and chive flowers. Spoon over extra dressing if you like.

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