Name: Leaf salad with anchovy salad cream
Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 100 gm mixed salad leaves; 1 radicchio, washed, dried and coarsely torn; 1 frisée, washed, dried and coarsely chopped; ½ bunch chives, cut into 2cm lengths; Anchovy salad cream; 6 anchovy fillets; 2 tbsp extra-virgin olive oil; 2 tbsp double cream; 1 tbsp lemon juice; 1 tsp Dijon mustard

Leaf salad with anchovy salad cream

Australian Gourmet Traveller recipe for leaf salad with anchovy salad cream by Rodney Dunn from The Agrarian Kitchen.

Serves 6

Prep

10M

Ingredients

100 gm mixed salad leaves

1 radicchio, washed, dried and coarsely torn

1 frisée, washed, dried and coarsely chopped

½ bunch chives, cut into 2cm lengths

Anchovy salad cream

6 anchovy fillets

2 tbsp extra-virgin olive oil

2 tbsp double cream

1 tbsp lemon juice

1 tsp Dijon mustard

Method

Main

1.For anchovy salad cream, pound anchovies to a smooth paste in a mortar and pestle. Stir in remaining ingredients, season with freshly ground black pepper, set aside.

2.Combine all ingredients in a bowl, drizzle with salad cream, toss to evenly coat leaves. Serve with roast loin of Wessex saddleback.

Styling by Rodney Dunn

Styling by Emma Knowles