Chefs' Recipes

Bar H: Chrysanthemum and cress salad

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

Bar H: Chrysanthemum and cress salad

William Meppem

“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.




1.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.
2.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 .


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