Iceberg wedges with anchovy dressing, parmesan and herbs


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.

You'll need

1 iceberg lettuce, cut into rough wedges To serve: parmesan, finely grated   Anchovy dressing 80 ml (1/3 cup) lemon juice 10 anchovy fillets 1 garlic clove, chopped 1 egg yolk 200 ml mild-flavoured extra-virgin olive oil

Method

  • 01
  • 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.
  • 02
  • Arrange iceberg wedges on a platter or in bowls, drizzle with anchovy dressing, scatter with parmesan and serve.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Feb 2014

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