Ingredients
| 1kg baby winter greens (radicchio, cavolo nero, ruby chard, dandelion leaves, curly kale) | |
| 75g sliced almonds | |
| 75ml extra virgin olive oil | |
| zest of 1 lemon | |
| 1 clove garlic, peeled, finely sliced | |
| ½ red chilli, finely sliced | |
| 4 sprigs of thyme, leaves picked | |
| 1 cup mixed flat-leafed parsley and basil, leaves only | |
| 25ml sherry vinegar | |
| 47g can Ortiz anchovies |
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Instructions
| 1. | Remove the stems from the cavolo nero and kale, trim the bottoms of the chard and dandelions, and pick the radicchio leaves. |
| 2. | Heat an oven to 165°C and toast the sliced almonds for 8 minutes until they are lightly browned. Set aside. |
| 3. | Blanch only the chard in a pot of boiling water for 1½ minutes, then toss it through the other greens with 50ml extra virgin olive oil, a liberal amount of salt and pepper, and a generous dash of water (to steam the vegetables). |
| 4. | Heat a char grill or barbecue, then carefully sear the greens until they have just wilted (the barbecue may flare). |
| 5. | Return the wilted vegetables to a bowl. |
| 6. | Add the zest of the lemon then toss through the garlic, chilli, picked herbs, toasted almonds and sherry vinegar. |
| 7. | Taste and add more salt and pepper if required. |
| 8. | Assemble in a serving bowl, drape with the anchovies and drizzle with the remaining 25ml extra virgin olive oil. |
Recipes & food styling Tom Hutchison
Photography Amber-Jayne Bain