Humble iceberg lettuce is often overlooked, but provides a satisfying crunch and a refreshing flavour. Often the cheapest choice of salad, here it is dressed up with an all star cast of top drawer ingredients, to create something that takes minutes to prepare but provides genuine wow factor.

Ingredients

1 iceberg lettuce, discoloured or soft outer leaves removed, cut into small wedges

2tbsp 1.34 Balsamic Vinegar of Modena

3tbsp Organic Extra Virgin Olive Oil

120g 36 Month Parmigiano Reggiano

6 Anchovies, cut into halves lengthways

Salt and pepper, to taste

Ingredients

1 iceberg lettuce, discoloured or soft outer leaves removed, cut into small wedges

2tbsp 1.34 Balsamic Vinegar of Modena

3tbsp Organic Extra Virgin Olive Oil

120g 36 Month Parmigiano Reggiano

6 Anchovies, cut into halves lengthways

Salt and pepper, to taste

1

Place the pieces of lettuce on individual or sharing plates and season with salt and pepper.

2

Carefully drizzle Balsamic Vinegar all over and then the Olive Oil so that it gets between the layers of the lettuce.

3

Grate the Parmigiano Reggiano all over them using a fine grater, or for best results, use a micro plane to achieve a snow-like covering.

4

Drape the Anchovies over the lettuce pieces and serve.

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