Iceberg wedges with anchovy dressing, Parmesan and herbs

Paired with a piquant dressing, Iceberg lettuce is the hero of the dish

Prep 0 h : 20 m
Cook 0 h : 0 m


  • 1 iceberg lettuce, cut into rough wedges

    To serve: parmesan, finely grated

    Anchovy dressing

    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.