Author(s): Damien Pignolet
Not only is Damien Pignolet widely renowned for his exquisite classic French fare, but more particularly for his ability to elevate the seemingly simple salad to an art form. Here are entree 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 nicoise, 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 Pignolet is generally recognised as one of Australia's finest chefs and restaurateurs. As chef and co-owner of Sydney restaurants such as Claude's from 1981 to 1993 and Bistro Moncur from 1993 onwards, his eye for detail and his consummate French style have garnered him many accolades. He has also been an influential teacher of cookery for more than three decades. In 2004 he became executive chef and co-proprietor of the Bellevue Hotel and Dining Room, also in Sydney.