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Potato and wild green salad with anchovy dressing

"If you're lucky enough to live close to some good foraging ground, this salad can be partially prepared at home and the remaining ingredients gathered on the way or at the picnic site," writes Dunn. "Of course you can use baby spinach, wild rocket and mizuna, but it's a fabulous feeling to do a little foraging, always provided you are absolutely sure of what you're picking and are confident it hasn't been sprayed."

You'll need

1.2 kg waxy potatoes, such as kipfler or pink fir apple 80 gm wild greens (such as chickweed, dandelion and fat hen), washed   Anchovy dressing 300 ml milk 6 garlic cloves, peeled 3 anchovy fillets 120 ml extra-virgin olive oil 2 tbsp white wine vinegar 1 tsp Dijon mustard


  • 01
  • For anchovy dressing, place milk in a saucepan over medium heat, add garlic cloves and anchovy fillets and bring to the simmer. Cook until garlic is soft (about 10 minutes), then pour contents of pan into a blender. Allow to cool slightly, then add oil, vinegar and mustard and blend until smooth. Season with sea salt and freshly ground black pepper, adjusting acidity with a little extra vinegar if necessary.
  • 02
  • Place potatoes in a large saucepan and cover with cold water. Add a pinch of salt, bring to the boil over high heat, then immediately reduce heat to a gentle simmer. Cook until potatoes are tender when pierced with a skewer (10-15 minutes). Drain and set aside to cool to room temperature, then slice any larger potatoes in half lengthways.
  • 03
  • To serve, place potatoes and wild greens in a large bowl, drizzle with anchovy dressing and toss to combine.
Note This recipe is from The Agrarian Kitchen ($59.99, hbk) by Rodney Dunn, published by Lantern, and reproduced with minor GT style changes.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Dry, still English-style cider.

Featured in

Nov 2013

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