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Iceberg, herb and parmesan salad

serves
6
prep
5 mins
cook
-
difficulty
Easy
ingredients
  • 1 medium sized iceberg lettuce washed well
  • 5-6 Anchovy Fillets, finely chopped
  • 3 tbsp Capers, roughly chopped
  • 2 lemons, juice and zest
  • ½ bunch of dill, roughly chopped
  • ½ bunch of flat leaf parsley, roughly chopped
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 2 stalks celery, finely sliced
  • 3 radish, finely sliced
  • ½ cup shaved Parmesan
  • Handful basil leaves
method
  • Quarter the lettuce and place onto a large platter.
  • Combine the anchovy, capers, zest and juice of 1 lemon, dill, olive oil and red wine vinegar into a jar or small bowl. Season lightly with salt and pepper and shake with a lid on the jar or mix with a fork or small whisk if using a bowl.
  • Spoon this over the lettuce wedges and scatter with the celery, radishes, and Parmesan, finish with a squeeze of lemon to serve.
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