Leaf salad with anchovy salad cream

AT A GLANCE

  • Serves 6 people

  • 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
01   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.
02   Combine all ingredients in a bowl, drizzle with salad cream, toss to evenly coat leaves. Serve with roast loin of Wessex saddleback.

Recipe:

RODNEY DUNN

Photography:

SHARYN CAIRNS

Styling:

EMMA KNOWLES

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