Name: Bar H: Chrysanthemum and cress salad
Cook time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 1 tbsp fennel seeds; 4 cups chrysanthemum leaves (about 1 bunch) (firmly packed); 3½ cups watercress, sprigs picked (about 1 bunch) (firmly packed); 1 cup mint, leaves picked (about 1 bunch) (firmly packed); 1 cup coriander, leaves picked (about 1 bunch) (firmly packed); 2 punnets baby shiso, trimmed; 100 ml lemon juice (about 1½ lemons); 125 ml extra-virgin olive oil (½ cup)

Bar H: Chrysanthemum and cress salad

Australian Gourmet Traveller recipe for Chrysanthemum and cress salad by Hamish Ingham of Bar H, Sydney

“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.