Spring vegetable salad, pecorino fondue

Perilla, London

Perilla, a renowned restaurant in London, is known for its creative and innovative dishes. One of their notable offerings is the Spring Vegetable Salad with Pecorino Fondue.



  • 100g x Pecorino sardo cheese (diced into small chunks)
  • 50g x Diced unsalted butter
  • 5 x Eggs
  • 100g x Rendered Pata negra fat
  • 2 x Garlic cloves finely grated.
  • 50ml x Grapeseed oil
  • 2Tbsp x Sherry vinegar
  • 1Tsp x Mustard powder
  • 1Tbsp x Finely chopped chives
  • 1Tbsp x Finely chopped shallot
  • Selection of Spring vegetables


Pecorino fondue

  1. In a blender, place the butter, eggs and cheese. Blend on the highest setting, keeping a close eye.
  2. As the blender starts to heat the mix will start to thicken. When the fondue coats the back of a spoon, remove with a spatula into a small bowl.
  3. Season with salt and pepper, clingfilm the bowl and set to one side.

Pata negra dressing

  1. Lightly warm the fat until it is liquid, mix with the sherry vinegar, grapeseed oil, garlic, mustard powder, chives and shallots.
  2. Stir really well and season with salt and pepper.

Spring vegetables

To be confirmed

To assemble

  1. Ensure all the vegetables have been dried well, so the vinaigrette sticks well, dress with a few tbsp of the vinaigrette, toss well so there is a light coating around the vegetables.
  2. Pour a few tbsp of the fondue into the centre of the bowl.
  3. Dress the vegetables around the fondue and garnish with herbs.