Lettuce with anchovy dressing, crisp capers and crisp thyme

FEATURE RECIPE

This is along the lines of a Caesar salad. Choose a lettuce that will keep its crispness against the dressing, such as baby cos, baby gem or iceberg.

Serves 8
Cooking Time Prep time 20 mins, cook 5 mins

4	baby red cos, cut into wedges
80 gm	pecorino pepato, thinly shaved
Anchovy dressing
3	egg yolks
12	small anchovy fillets
1 tsp	Dijon mustard
1 tbsp	white wine vinegar
60 ml	(¼ cup) lemon juice
Finely grated	rind of ¼ lemon
250 ml	(1 cup) olive oil
Crisp capers and thyme
For shallow-frying:	vegetable oil
¼ cup	capers in vinegar, drained
2 tbsp	thyme

1	For anchovy dressing, blend yolks, anchovies, mustard, vinegar and lemon juice and rind in a blender until smooth. Gradually add olive oil until thick, add 2-3 tbsp hot water to thin to drizzling consistency, season to taste and set aside. Makes about 500ml.
2	For crisp capers and thyme, heat oil in a small frying pan over high heat, add capers and thyme and fry until crisp (1-2 minutes). Drain on absorbent paper.
3	Arrange lettuce wedges on a platter, drizzle with anchovy dressing to taste, then scatter with pecorino pepato and crisp capers and thyme. Serve with extra dressing.

This recipe is from the January 2012 issue of Australian Gourmet Traveller.

RECIPE Lisa Featherby PHOTOGRAPHY Prue Ruscoe STYLING Lisa Featherby

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