Mixed Leaf Salad with Parmesan

, from Issue #45. August, 2015
Photography by Aaron McLean.
Mixed Leaf Salad with Parmesan

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.


baby cos lettuce
mesculen leaves
1/3 cup freshly grated Parmesan

4 tablespoons olive oil
2 anchovy fillets, (I use Ortiz)
1 clove garlic, crushed
1 tablespoon lemon juice
sea salt and freshly ground pepper


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.