Chef's Recipes

Bar H: Chrysanthemum and cress salad

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

By Hamish Ingham
  • 20 mins cooking
  • Serves 8
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Bar H: Chrysanthemum and cress salad
“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 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)


  • 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 .

  • Author: Hamish Ingham