Iceberg is an unfairly maligned lettuce - its juicy crunch remains long after it's dressed, making it perfect for entertaining. Here a simple but piquant dressing coats the leaves - the hero of the dish.
For anchovy dressing, process lemon juice, anchovies, garlic and egg yolk in a blender to combine. Remove small inner lid from top of blender to reduce possible spray and, with motor running, gradually add oil in a thin, steady stream until incorporated and dressing is thickened to the consistency of pouring cream. Season to taste and refrigerate until required.
Arrange iceberg wedges on a platter or in bowls, drizzle with anchovy dressing, scatter with parmesan and serve.