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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
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.