Potato, bitter greens and anchovy dressing

1.Place potatoes in a saucepan, cover with cold water and bring to the boil over high heat. Cook until just tender (15-20 minutes), then cool in water and when cool enough to handle, drain, thinly slice and set aside.

2.Meanwhile, for anchovy dressing, process anchovies, garlic and lemon juice in a blender until finely chopped. With motor running, add oil in a thin stream until combined, season to taste with freshly ground black pepper.

3.Heat oil in a frying pan over high heat, add capers, cook until crisp (2-4 minutes). Drain on absorbent paper, set aside.

4.Combine sliced potato, lettuces and capers in a bowl, drizzle with half the dressing, toss gently to combine, transfer to a platter. Serve scattered with baby red chard with extra dressing to the side.