Oakleaf Lettuce

With Anchovy
Caesar
Dressing


PREP TIME
15MINS

COOK TIME
10MINS

SERVES
4

  • 1 green eakleaf lettuce, ends trimmed
  • 1 tbs olive oil
  • 1 tsp each ground coriander and cumin
  • ¼ tsp ground cayenne pepper
  • ½ cup walnut halves
  • 2 tbs chopped continental parsley

ANCHOVY CAESAR DRESSING

  • 4 anchovy fillets, finely chopped
  • 2 tsp worcestershire sauce
  • ½ lemon, juiced
  • ⅔ cup whole egg mayonnaise

1. Cut lettuce in half lengthways. Wash and dry well by shaking gently in a clean tea towel. Cut lettuce half in half again lengthways. Cover with damp paper towel and refrigerate until ready to serve.

2. Preheat oven 180°C fan forced. Combine the oil and spices. Season with salt. Add walnuts and stir to coat. Spoon onto a baking tray. Bake 10 minutes until toasted. Set aside to cool, roughly chop.

3. To make the dressing; place the anchovies, worcestershire sauce and lemon juice in a small food processor. Process until combined. Add the mayonnaise and pulse until combined. Add luke-warm water to adjust the consistency if needed. Season with pepper.

4. Arrange lettuce onto a platter, spoon over the dressing. Scatter with spiced walnuts and parsley. Serve.

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