AT A GLANCE
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.
|01||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.|
|02||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.|
|03||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.|