“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)
- 1Dry-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.
- 2Just 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 .