Name: Restaurant Hubert’s red butter lettuce with caper and anchovy vinaigrette
Prep time: 20 min
Total time: 20 min
Yield: 4
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)

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

Serves 4

Prep

20M

“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.