Bar H: Chrysanthemum and cress salad

AT A GLANCE

  • Serves 8 people

  • 1 tbsp fennel seeds
  • 4 cups (firmly packed) chrysanthemum leaves (about 1 bunch)
  • 3½ cups (firmly packed) watercress, sprigs picked (about 1 bunch)
  • 1 cup (firmly packed) mint, leaves picked (about 1 bunch)
  • 1 cup (firmly packed) coriander, leaves picked (about 1 bunch)
  • 2 punnets baby shiso, trimmed
  • 100 ml lemon juice (about 1½ lemons)
  • 125 ml (½ cup) extra-virgin olive oil
01   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.
02   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 Australian Gourmet Traveller.

Recipe:

HAMISH INGHAM, BAR H, SYDNEY

Photography:

WILLIAM MEPPEM

Styling:

LUCY WEIGHT

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