Bitter Leaf Salad with Lemon, Anchovy and Mustard Dressing

Preparation info

  • Serves

    4

    as a side
    • Difficulty

      Easy

Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

  • About

A vibrant salad with a sharp, salty dressing to wake up your tastebuds and counterbalance the usual comforting winter fare.

Ingredients

  • 6 salted anchovy fillets, rinsed well in cold water
  • ½ garlic clove, roughly chopped
  • 1 tbsp lemo

Method

Grind the anchovies and garlic in a pestle and mortar, or chop both very finely.

Stir in the lemon juice and mustard until well combined. Slowly whisk in the olive oil, a little at a time, until you have a rich emulsified dressing. Taste and add some salt if needed.

Put the mixed leaves into a salad bowl, pour over the dressing and toss to combine just before serving.