“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.
Ingredients
Method
Main
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 .
Notes
