Iceberg wedges with anchovy dressing, parmesan and herbs

1.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.

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