"This is a really clean, crisp and refreshing salad with a
punchy vinaigrette and soft herbs," says Pepperell.
1large (or 2 small) red butter lettuce, washedTarragon, chervil sprigs and finely choppedchives, to serveCaper and anchovy dressing20 gmsalted capers2anchovy fillets, mashed2golden shallots, finely diced½ garlic clove, finely grated on a Microplane1 tsplemon rind1 tbspred wine vinegar80 ml (1/3 cup) extra-virgin olive oil
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.
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.