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Lettuce with anchovy dressing, crisp capers and crisp thyme

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.

You'll need

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


  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Jan 2012

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