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Not-quite-a-Caesar salad with charred gem lettuce and anchovy toast

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

4–6 baby gem lettuces, halved lengthways
Olive oil
8 slices baguette
75 g Parmesan, shaved

For the dressing, blend:

1 free-range egg, soft-boiled
2 T lemon juice
1 T red wine vinegar
1 t Worcestershire sauce
2 t Dijon mustard
1⁄3 cup olive oil
Sea salt and freshly ground black pepper, to taste
finely chopped parsley, for sprinkling

For the anchovy paste, pound or blend:

6–8 anchovy fillets
1 clove garlic , crushed
2 T olive oil
2 T soft butter
Freshly ground black pepper, to taste

Method

Moisten the lettuce with olive oil. Make the dressing and set aside.
Toast the baguette in a moderate oven until golden. Spread the toast with the anchovy paste. Alternatively, toast 4 slices of sandwich loaf just before serving, spread with the anchovy paste and cut into fingers.
Heat 1–2 T olive oil in a wide, heavy pan. Add the lettuce and cook, cut side down, for a few minutes until browned and starting to char. Turn and cook the other side.
Arrange on plates or a platter. Ladle over the dressing, top with Parmesan and add the toast. Sprinkle with parsley and serve warm.

Cook's note: Instead of adding it to the salad, blitz a whole soft-boiled egg into this dressing to make it extra creamy.