Ingredients
Anchovy dressing
Method
Main
1.For anchovy dressing, place milk in a saucepan over medium heat, add garlic cloves and anchovy fillets and bring to the simmer. Cook until garlic is soft (about 10 minutes), then pour contents
of pan into a blender. Allow to cool slightly, then add oil, vinegar and mustard and blend until smooth. Season with sea salt and freshly ground black pepper, adjusting acidity with a little extra vinegar if necessary.
2.Place potatoes in a large saucepan and cover with cold water. Add a pinch of salt, bring to the boil over high heat, then immediately reduce heat to a gentle simmer. Cook until potatoes are tender when pierced with a skewer (10-15 minutes). Drain and set aside to cool to room temperature, then slice any larger potatoes in half lengthways.
3.To serve, place potatoes and wild greens in a large bowl, drizzle with anchovy dressing and toss to combine.
Drink Suggestion: Dry, still English-style cider. Drink suggestion by Max Allen
Notes