Adam Liaw's grilled gem lettuce with anchovy vinaigrette
For many of us, our first encounters with tinned anchovies was trying to avoid them on pizza when we were kids. Trust me, these salty beauties are well worth an adult revisit!
Ingredients
3 heads gem (baby cos) lettuce, outer leaves removed
salt and black pepper, to season
1 tbsp finely shredded dill
lemon wedges, to serve
Anchovy vinaigrette
3 anchovies
1 tbsp finely minced eschalot (French shallot)
2 tsp Dijon mustard
2 tsp lemon juice
1 tbsp white wine vinegar
pinch of sugar
¼ cup olive oil
Method
1. Finely chop the anchovies and combine with the eschalot, mustard, lemon juice, white wine vinegar and sugar in a small bowl. Whisking with a small whisk or a fork, slowly add the olive oil until the oil has emulsified with the other ingredients.
2. Halve the lettuce lengthways. Heat a barbecue or grill pan until very hot and grill the lettuce, cut side down, until charred. Turn the lettuce and season with salt and pepper. Grill briefly until it's just starting to wilt. Transfer to a serving plate, generously spoon over the vinaigrette and scatter with dill. Serve with lemon wedges.
Adam's tip One of my favourite things to do with good anchovies is to have them on a piece of grilled bread with olive oil and a slice of ripe tomato. It's as delicious as it is simple.
Serve with Adam Liaw's blue-eye and clams with capers
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
