Salads
Pain de sucre with lemon, anchovy & mustard dressing
This sharp, salty dressing is the perfect tonic to bitter leaves. For a vegetarian option, replace the anchovies with capers: they'll have the same salty, savoury effect.
This recipe uses pain de sucre, but is perfect for any of the bitter leaf family - chicory, radicchio, danedlion leaves, endives could all be used instead.
Ingredients
- 6 salted anchovy fillets
- 1/2 garlic clove, roughly chopped
- 1 tbsp lemon juice
- 2 tsp Dijon mustard
- 4 tbsp olive oil
- 200g Pain de Sucre or other bitter leaves, torn or shredded
Method
-
Step 1
Grind the anchovies and garlic in a pestle and mortar, or chop both very finely.
-
Step 2
Stir in the lemon juice and mustard until well combined.
-
Step 3
Slowly whisk in the olive oil, a little at a time, until you have a rich, emulsified dressing.
-
Step 4
Taste and add some salt and lemon juice if needed. Put the leaves into a salad bowl, pour over the dressing and toss to combine just before serving.