Lettuce with anchovy dressing, crisp capers and crisp thyme

AT A GLANCE

  • Serves 8 people

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.

  • 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
  • Finely grated rind of ¼ lemon
  • 250 ml (1 cup) olive oil
  •  
  • Crisp capers and thyme
  • For shallow-frying: vegetable oil
  • ¼ cup capers in vinegar, drained
  • 2 tbsp thyme
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.

Topics:

COS LETTUCE, LEMONS, THYME, SIDE DISH, SUMMER, ANCHOVIES, MODERN AUSTRALIAN, EGGS, CAPERS, PECORINO

Recipe:

LISA FEATHERBY

Photography:

PRUE RUSCOE

Styling:

LISA FEATHERBY

FEATURED IN

Jan 2012

Jan 2012

View Full Site