Chef's 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.

By Daniel Pepperell
  • Serves 4
  • 20 mins preparation
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

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

Ingredients

  • 1 large (or 2 small) red butter lettuce, washed
  • Tarragon, chervil sprigs and finely chopped
  • chives, to serve
Caper and anchovy dressing
  • 20 gm salted capers
  • 2 anchovy fillets, mashed
  • 2 golden shallots, finely diced
  • ½ garlic clove, finely grated on a Microplane
  • 1 tsp lemon rind
  • 1 tbsp red wine vinegar
  • 80 ml extra-virgin olive oil (1/3 cup)

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.

Notes

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