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Restaurant Hubert's red butter lettuce with caper and anchovy vinaigrette

"This is a really clean, crisp and refreshing salad with a punchy vinaigrette and soft herbs," says Pepperell.

You'll need

1 large (or 2 small) red butter lettuce, washed Tarragon, chervil sprigs and finely chopped chives, to serve   Caper and anchovy dressing 20 gm salted capers 2 anchovy fillets, mashed 2 golden shallots, finely diced ½ garlic clove, finely grated on a Microplane 1 tsp lemon rind 1 tbsp red wine vinegar 80 ml (1/3 cup) extra-virgin olive oil


  • 01
  • For caper and anchovy dressing, rinse capers and soak in cold water for 15 minutes. Drain well, then chop and transfer to a bowl with anchovies, golden shallots, garlic and lemon rind. Whisk in vinegar, then olive oil.
  • 02
  • To serve, halve large lettuce through the core (keep smaller lettuces in one piece), keeping lettuce intact and transfer to a plate. Open up the leaves and dress with the vinaigrette. Sprinkle herbs and black pepper over the top.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

2014 François Cotat “Caillottes” Sancerre, Loire Valley.

Featured in

April 2016

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