Serves: 4

A few years ago – actually six by my count (!) – Nat and I did a Hobart (Australia) holiday.

It is a quiet city, though it is just lovely. Good food, quiet as I said, unassuming, a very organic feel to it. Shops closed on Sunday (bless), cold, as close to the Antarctic as one can reasonably get without driving to the bottom of the island.

The sometimes forgotten state of mainland Australia. (Though one of my brothers lives there, so slightly less forgotten!)

When we were there, we travelled an hour from Hobart to a a farm run by Rodney Dunn of the Agrarian Kitchen, which at least at the time, was the number one destination for foodies in Australia.

What a brilliant afternoon. We foraged in his garden and collected everything we needed to cook. He had a greenhouse with some of the more tropical ingredients, and animals further afield that were also part of the meal we cooked.

I’ve gone from a man making signature vinaigrette’s to this as my go-to. (It’s a Caesar just easier. And frankly better. )

I think wheat was the only thing – used in a dough for ravioli – that came offsite.

Anyway, the guy is a genius and so is this salad.

You will think so to.

Ingredients

100gm mixed baby salad greens
1 radicchio, washed, dried and coarsely torn
1 frisée, washed, dried and coarsely chopped
1/2 bunch chives cut into 2cm lengths

Anchovy salad cream

6 anchovy fillets
2 tbsp extra virgin olive oil
2 tbsp double cream
1 tbsp lemon juice
1 tsp Dijon mustard

Method

1. For anchovy salad cream, pound anchovies to a smooth paste in a mortar and pestle. Stir in remaining ingredients, season with freshly ground pepper and set aside.
2. Combine all the salad ingredients in a bowl, drizzle with salad cream, toss to evenly coat leaves and…
3. Enjoy!