Restaurant Hubert's red butter lettuce with caper and anchovy vinaigrette

AT A GLANCE

  • Serves 4 people

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

  • 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 (1/3 cup) extra-virgin olive oil
01   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.
02   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.

Topics:

LETTUCE, CAPERS, SIDE DISH, MODERN AUSTRALIAN, AUTUMN, SHALLOTS, SALAD, ANCHOVIES

Recipe:

DANIEL PEPPERELL

Photography:

WILLIAM MEPPEM

Styling:

LISA FEATHERBY

Drinking Suggestion:

2014 FRANÇOIS COTAT “CAILLOTTES” SANCERRE, LOIRE VALLEY. , suggested by ANDY TYSON

FEATURED IN

April 2016

April 2016

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