Chefs' Recipes

Restaurant Hubert’s red butter lettuce with caper and anchovy vinaigrette

A really clean, crisp and refreshing salad with a punchy vinaigrette and soft herbs.
L-R Restaurant Hubert's kimchi gratin & red butter lettuce with caper and anchovy vinaigrette

L-R Restaurant Hubert's kimchi gratin & red butter lettuce with caper and anchovy vinaigrette

William Meppem
4
20M

“This is a really clean, crisp and refreshing salad with a punchy vinaigrette and soft herbs,” says Pepperell.

Ingredients

Caper and anchovy dressing

Method

Main

1. For caper and anchovy dressing, rinse capers and soak in cold water for 15 minutes. Drain well, then chop and transfer to a bowl with anchovies, golden shallots, garlic and lemon rind. Whisk in vinegar, then olive oil.
2.To serve, halve large lettuce through the core (keep smaller lettuces in one piece), keeping lettuce intact and transfer to a plate. Open up the leaves and dress with the vinaigrette. Sprinkle herbs and black pepper over the top.

Drink Suggestion: 2014 François Cotat “Caillottes” Sancerre, Loire Valley. Drink suggestion by Andy Tyson

Notes

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