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Recipe

A Bite To Eat With Alice: Bistro salad bouquet with anchovy aioli

Prep time: 
5
Cook time: 
15
Skill level: 
Low
Serves: 
6
bistro salad with anchovy aioli finished dish in serving bowl on bench top

Build your salad bouquet around the anchovy aioli dressing in the middle. (ABC News: David Sier)

Alice Zaslavsky is the host of A Bite To Eat with Alice, weeknights at 6pm on ABC TV and anytime on ABC iview. Alice is the resident culinary correspondent for ABC News Breakfast and ABC Radio, a food literacy advocate, bestselling cookbook author, and creator of Phenomenom, a free digital toolbox helping teachers slip more serves of veg into the curriculum.

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Comedian and satirist Mark Humphries joined Alice in the kitchen.

He brought in anchovies as his inspiration ingredient, something he thinks of as a kind of underdog and overlooked ingredient.

Mark and Alice use them to create an aioli to dress their bistro salad.

Aioli mix in blender with tin of anchovy's beside on chopping board

The anchovies give this aioli a salty kick. (ABC News: David Sier)

This recipe appears in A Bite to Eat with Alice, a new nightly cooking show on ABC iview and weeknights at 6pm on ABC TV.

Find the full list of recipe credits here.

A Bite To Eat With Alice: Bistro salad bouquet with anchovy aioli

Prep time: 
5
Cook time: 
15
Skill level: 
Low
Serves: 
6

Ingredients

For the anchovy aioli:

Method

  1. Drain the chilled salad leaves and spin in a salad spinner then place on paper towel to dry. If you are not serving this straight away, place the gently wrapped leaves in a container and place in the fridge for a day or two. You will have perfect crispy chilled leaves.
  2. Using a stick blender and a tall jug, add the egg yolks, garlic, mustard and vinegar to the base of the jug then start blitzing and place the oil in a jug and start dripping the oil in — drip, drip, drip — to start off with while constantly blending. Once you see a colour change and the mixture starts to emulsify and thicken, you can start pouring the oil in a slow, steady stream and, once it becomes very thick at the end, add the tinned anchovies (and oil from the tin) and add the lemon juice. Taste for pepper then blitz until super smooth.
  3. When ready to serve, place a splodge of anchovy aioli on the middle of a plate then build the bouquet by starting with the larger leaves at the back then assembling the smaller leaves at the front. Artfully place the radish slices and sprinkle over the chives and edible flowers.
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