Ingredients:

1 head of iceberg lettuce cut into large wedges

Small bunch of chopped parsley and dill (feel free to use other herbs. Mint and basil would work well too)

1 tbs baby capers

A good handful of freshly grated parmesan or pecorino

2 anchovies in oil

2 tsp good olive oil

1 tsp dijon mustard (I used a truffle dijon mustard)

Juice of 1 lemon

Pinch salt and pepper

Method:

Arrange the lettuce on a big platter.

Scatter over the herbs, capers and cheese.

In a small bowl mix together the oil, anchovies (break these down a little bit with a fork), mustard, lemon juice, salt and pepper until the dressing emulsifies.

Pour over the lettuce and serve.