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Lettuce with anchovy dressing, crisp capers and crisp thyme

Australian Gourmet Traveller recipe for lettuce with anchovy dressing, crisp capers and crisp thyme.

By Lisa Featherby
  • 20 mins preparation
  • 5 mins cooking
  • Serves 8
  • Print
Lettuce with anchovy dressing, crisp capers and crisp thyme
This is along the lines of a Caesar salad. Choose a lettuce that will keep its crispness against the dressing, such as baby cos, baby gem or iceberg.


  • 4 baby red cos, cut into wedges
  • 80 gm pecorino pepato, thinly shaved
Anchovy dressing
  • 3 egg yolks
  • 12 small anchovy fillets
  • 1 tsp Dijon mustard
  • 1 tbsp white wine vinegar
  • 60 ml (¼ cup) lemon juice
  • rind of ¼ lemon, Finely grated
  • 250 ml (1 cup) olive oil
Crisp capers and thyme
  • vegetable oil, For shallow-frying
  • ¼ cup capers in vinegar, drained
  • 2 tbsp thyme


  • 1
    For anchovy dressing, blend yolks, anchovies, mustard, vinegar and lemon juice and rind in a blender until smooth. Gradually add olive oil until thick, add 2-3 tbsp hot water to thin to drizzling consistency, season to taste and set aside. Makes about 500ml.
  • 2
    For crisp capers and thyme, heat oil in a small frying pan over high heat, add capers and thyme and fry until crisp (1-2 minutes). Drain on absorbent paper.
  • 3
    Arrange lettuce wedges on a platter, drizzle with anchovy dressing to taste, then scatter with pecorino pepato and crisp capers and thyme. Serve with extra dressing.