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.
4baby red cos, cut into wedges80 gmpecorino pepato, thinly shavedAnchovy dressing3egg yolks12 small anchovy fillets1 tsp Dijon mustard1 tbspwhite wine vinegar60 ml(¼ cup) lemon juiceFinely grated rind of ¼ lemon250 ml (1 cup) olive oilCrisp capers and thymeFor shallow-frying: vegetable oil¼ cup capers in vinegar, drained2 tbsp thyme
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.
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.
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.