ICE­BERG WEDGES WITH ANCHOVY DRESS­ING, PARME­SAN AND HERBS

Friday - - FOOD -

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.

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