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Bar H: Chrysanthemum and cress salad


You'll need

1 tbsp fennel seeds 4 cups (firmly packed) chrysanthemum leaves (about 1 bunch) 3½ cups (firmly packed) watercress, sprigs picked (about 1 bunch) 1 cup (firmly packed) mint, leaves picked (about 1 bunch) 1 cup (firmly packed) coriander, leaves picked (about 1 bunch) 2 punnets baby shiso, trimmed 100 ml lemon juice (about 1½ lemons) 125 ml (½ cup) extra-virgin olive oil

Method

  • 01
  • Dry-roast fennel seeds over high heat until fragrant (40-50 seconds). Set aside to cool, then finely grind in a mortar and pestle and set aside.
  • 02
  • Just before serving, combine remaining ingredients in a large bowl, add fennel, season to taste and toss gently.
This recipe is from the December 2011 issue of Australian Gourmet Traveller.

“Chrysanthemum is one of my favourite salad leaves. It has such a lovely soft texture with a fragrant, almost celery-like taste, and mixed with the other herbs it makes a fantastic light salad to cut through any rich meat dish.” - Hamish Ingham, Bar H, Sydney.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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