Iceberg wedges with anchovy dressing, Parmesan and herbs
Paired with a piquant dressing, Iceberg lettuce is the hero of the dish
1 iceberg lettuce, cut into rough wedges
To serve: parmesan, finely grated
80 ml lemon juice
10 anchovy fillets
1 garlic clove, chopped
1 egg yolk
200 ml 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.