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Iceberg wedges with anchovy dressing, parmesan and herbs

Australian Gourmet Traveller recipe for iceberg wedges with anchovy dressing, parmesan and herbs.

By Lisa Featherby
  • Serves 6
  • 20 mins preparation
Iceberg wedges with anchovy dressing, parmesan and herbs
Iceberg wedges with anchovy dressing, parmesan and herbs

Ingredients

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

Method

Main
  • 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.