Name: Leaf salad with anchovy salad cream
Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 100 gm mixed salad leaves; 1 radicchio, washed, dried and coarsely torn; 1 frisée, washed, dried and coarsely chopped; ½ bunch chives, cut into 2cm lengths; Anchovy salad cream; 6 anchovy fillets; 2 tbsp extra-virgin olive oil; 2 tbsp double cream; 1 tbsp lemon juice; 1 tsp Dijon mustard

Leaf salad with anchovy salad cream

Australian Gourmet Traveller recipe for leaf salad with anchovy salad cream by Rodney Dunn from The Agrarian Kitchen.

Ingredients

100 gm mixed salad leaves

1 radicchio, washed, dried and coarsely torn

1 frisée, washed, dried and coarsely chopped

½ bunch chives, cut into 2cm lengths

Anchovy salad cream

6 anchovy fillets

2 tbsp extra-virgin olive oil

2 tbsp double cream

1 tbsp lemon juice

1 tsp Dijon mustard

Method

Main

1.For anchovy salad cream, pound anchovies to a smooth paste in a mortar and pestle. Stir in remaining ingredients, season with freshly ground black pepper, set aside.

2.Combine all ingredients in a bowl, drizzle with salad cream, toss to evenly coat leaves. Serve with roast loin of Wessex saddleback.

Styling by Rodney Dunn

Styling by Emma Knowles