Jason Hawker, executive sous chef at Crowne Plaza Hunter Valley

This is another Lovedale bestseller that utilises locally grown lettuce and vegetables. What makes this salad special is the balance of flavours in the dressing – so it’s important to get the ratio of miso, rice wine vinegar, honey and ginger juice just right.

Use a good quality local honey. At Crowne Plaza Hunter Valley we have our own beehives and collect our honey only during the warmer months of the year.

Dressing

100g white miso paste

85g rice wine vinegar

30g local honey

10g freshly squeezed ginger juice (blend 100g peeled ginger and squeeze juice out through cloth)

60g vegetable oil

Vegetables

1 head of green oak lettuce, washed (or butter leaf)

1 avocado

3 red radishes (thinly sliced and washed)

20g enoki mushrooms

10g black sesame seeds

50g sugar snap peas (thinly sliced)

Dressing

1. Blend all ingredients together until smooth.

1. In a large bowl, tear in the green oak lettuce leaves and fold in 6 tablespoons of dressing.

2. Place dressed leaves into a salad bowl and garnish salad with the remaining vegetables.

3. Garnish with black sesame seeds.

Jason Hawker is the primary creative force behind the menus at Redsalt Restaurant and Lovedale Bar and Restaurant. He enjoys creating and cooking hearty home-style meals that evoke warmth.