Mixed Leaf Salad with Parmesan
Photography Aaron McLean.
Use any combination of soft, crisp and bitter leaves such as witlof and radicchio in the salad. If you’re an anchovy lover, top with extra whole anchovy fillets.
INGREDIENTS
baby cos lettuce
witlof
radicchio
rocket
watercress
mesculen leaves
1/3 cup freshly grated Parmesan
Dressing
4 tablespoons olive oil
2 anchovy fillets, (I use Ortiz)
1 clove garlic, crushed
1 tablespoon lemon juice
sea salt and freshly ground pepper
METHOD
Dressing: Place all the ingredients in a food processor and blend until smooth. Season.
Salad: Place all the salad leaves in a large bowl. Add half each of the dressing and Parmesan and gently turn to coat the leaves. Transfer to a serving bowl and drizzle with a little more dressing if needed and scatter with the remaining Parmesan and a grind of pepper.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.