Creamy anchovy vinaigrette for butterhead lettuce
A bold, golden anchovy dressing that will convert anyone into a salad lover — perfect over butterhead lettuce with a shower of Parmigiano Reggiano.
What you need
How Maurice does it
- 1
Finely chop the anchovy fillets and add them to a wooden bowl.
- 2
Add the egg yolk, wine vinegar, and mustard to the bowl.
- 3
Stir everything together first before adding any oil — this is crucial so the dressing binds properly.
- 4
Slowly drizzle in the olive oil while whisking constantly until the dressing emulsifies.
- 5
Add the lemon juice and stir again.
- 6
Finely chop the shallot and stir it into the dressing. Season with salt and black pepper to taste.
- 7
Wash and spin the butterhead lettuce dry in a salad spinner.
- 8
Arrange the lettuce on a plate, pour the dressing over, and finish with freshly grated Parmigiano Reggiano.
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