2white witlof, leaves separatedTo serve:giant Antigua anchovies (see note)Red pepper sauce4canned piquillo peppers (see note)165 gm(¾ cup) blanched almonds, roasted40 gm(½ cup) hazelnuts, roasted, peeled3garlic cloves, coarsely chopped2anchovy fillets160 ml(2/3 cup) extra-virgin olive oil 2 tspsherry vinegar, or to taste
For red pepper sauce, process peppers, almonds, hazelnuts, garlic and anchovies in a food processor until combined. Add extra-virgin olive oil until incorporated, then sherry vinegar and enough water to thin to dollop consistency. Makes about 500ml.
Arrange witlof on a serving plate and serve with red pepper sauce and anchovies.
Note Giant Antigua anchovies are available from Simon Johnson. Piquillo peppers are wood-fired Spanish peppers available from Spanish delicatessens and specialty food stores. The Australian versions in jars don’t have as authentic a flavour.