Name: Lettuce with anchovy dressing, crisp capers and crisp thyme
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 8
Ingredients: 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

Lettuce with anchovy dressing, crisp capers and crisp thyme

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

Serves 8

Prep

20M

Cook

Total

25M

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.

Ingredients

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

Method

Main

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.

Styling by Lisa Featherby