Iceberg wedges with anchovy dressing, parmesan and herbs

AT A GLANCE

  • Serves 6 people

Iceberg is an unfairly maligned lettuce - its juicy crunch remains long after it's dressed, making it perfect for entertaining. Here a simple but piquant dressing coats the leaves - the hero of the dish.

  • 1 iceberg lettuce, cut into rough wedges
  • To serve: parmesan, finely grated
  •  
  • Anchovy dressing
  • 80 ml (1/3 cup) lemon juice
  • 10 anchovy fillets
  • 1 garlic clove, chopped
  • 1 egg yolk
  • 200 ml mild-flavoured extra-virgin olive oil
01   For anchovy dressing, process lemon juice, anchovies, garlic and egg yolk in a blender to combine. Remove small inner lid from top of blender to reduce possible spray and, with motor running, gradually add oil in a thin, steady stream until incorporated and dressing is thickened to the consistency of pouring cream. Season to taste and refrigerate until required.
02   Arrange iceberg wedges on a platter or in bowls, drizzle with anchovy dressing, scatter with parmesan and serve.

Topics:

FAST, SALAD, SUMMER, ANCHOVIES, MODERN AUSTRALIAN, EGGS, LEMONS, PARMESAN, GARLIC, SIDE DISH, LETTUCE

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

LUCY WEIGHT

FEATURED IN

Feb 2014

Feb 2014

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