• Anchovy & Parmesan Dressed Iceberg

    1 vote
    Anchovy & Parmesan Dressed Iceberg
    Prep: 5 min Servings: 4
    by Brett Ede
    197 recipes


    • 1 egg & 1 extra yolk
    • 1 tbsp white wine vinegar
    • 1 tbsp Dijon mustard
    • 1 large garlic clove, crushed
    • 400 ml vegetable oil
    • a little ground pepper
    • 4-6 anchovy fillets, finely chopped
    • 4 tbsp freshly grated parmesan
    • 1 heaped tbsp snipped fresh chives
    • 1 Iceberg lettuce, cored & cut into 4


    1. To make the dressing, whiz up the egg with the extra yolk, vinegar, mustard and garlic in a processor for a few minutes.
    2. Then pour in the oil through the feeder tube, little by little, continually mixing.
    3. Add the ground pepper, anchovies, about 2 tbsp grated parmesan and chives. Briefly pulse to just mix and taste for seasoning.
    4. Serve the lettuce on individual plates with the dressing and extra parmesan sprinkled over the top (or, if too thick to sprinkle, spoon a good dollop of the dressing on the side).

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