Potato, bitter greens and anchovy dressing

AT A GLANCE

  • Serves 8 people

This potato salad is simple to make, but its key ingredients offer plenty of gutsy flavours.

  • 6 kipfler potatoes (about 900gm), unpeeled
  • 2 tbsp olive oil
  • 1 tbsp drained capers in vinegar
  • 1 frisée
  • 2 cups (loosely packed) mâche
  • To serve: baby red chard
  •  
  • Anchovy dressing
  • 14 anchovy fillets
  • 1 small garlic clove, coarsely chopped
  • 1 lemon, juice only
  • 250 ml (1 cup) olive oil
01   Place potatoes in a saucepan, cover with cold water and bring to the boil over high heat. Cook until just tender (15-20 minutes), then cool in water and when cool enough to handle, drain, thinly slice and set aside.
02   Meanwhile, for anchovy dressing, process anchovies, garlic and lemon juice in a blender until finely chopped. With motor running, add oil in a thin stream until combined, season to taste with freshly ground black pepper.
03   Heat oil in a frying pan over high heat, add capers, cook until crisp (2-4 minutes). Drain on absorbent paper, set aside.
04   Combine sliced potato, lettuces and capers in a bowl, drizzle with half the dressing, toss gently to combine, transfer to a platter. Serve scattered with baby red chard with extra dressing to the side.

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

MEGAN MORTON AND LISA FEATHERBY

FEATURED IN

Dec 2009

Dec 2009

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