World’s Most Expensive Salad for 600 Pounsterling

In this case, however, the dish itself is deserving of the price tag—even if it does have a bit of gold leaf.

The most expensive salad was created by celebrity chef Raymond Blanc at the Hempel Hotel in London in observance of Florette National Salad Week in 2003.

The salad took six hours to create and included such fine ingredients as Florette Baby Leaf salad, beluga caviar, grated truffle, potatoes decorated with gold leaf, Cornish crab and lobster and 30-year-old balsamic vinegar. The 50 grams of Almas golden caviar, made from the eggs of albino and Oscietre sturgeons and formerly reserved for Russian tsars, is the true draw of this sumptuous salad.

The Florette Sea and Earth Salad came to £635.60 (US $1,013) to create—and the costly caviar alone accounted for £600.