ICEBERG WEDGES WITH ANCHOVY DRESSING, PARMESAN AND HERBS

Prep time 20 mins Serves 6

1 iceberg lettuce, cut into rough wedges To serve: Parmesan, finely grated ANCHOVY DRESSING

80ml lemon juice

10 anchovy fillets

1 garlic clove, chopped

1 egg yolk

200ml mild-flavoured extra-virgin olive oil 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. Arrange iceberg wedges on a platter or in bowls, drizzle with anchovy dressing, scatter with Parmesan and serve.