Used to dress grilled cos lettuce, this made a good side to barbecued lamb chops. Brush the cos lettuce, halved lengthwise, with olive oil and grill for 2-3 minutes on each side before dressing with this. I think other dense lettuces like red gems or the French sucrine would also work well. Nothing floppy!
The original dressing used melted butter as the dressing oil, which is an approach I have not come across before. I used olive oil but I’m intrigued to try the butter. The oil advantage is that it keeps until you are ready to cook. Your choice.
Planning
| serves: | 4 |
| preparation time: | 10 mins |
| cooking time: | n/a |
Ingredients
- 75g salted butter or olive oil
- 2 anchovy fillets, finely chopped
- leaves from 4 thyme sprigs, chopped
- 1 clove garlic, grated
- finely grated zest and juice of ½ lemon
- Salt
Method
If you are using butter, over gentle heat warm it in a small pan together with the remaining ingredients, stirring as it melts. Butter is very good at absorbing flavours. Once it is melted, remove it from the heat but keep it warm.
If you’re going for the oil approach, just whisk the oil and flavourings together in a small bowl. Add a pinch of salt since the butter version uses salted butter.
For grilled lettuce, split your choice of firm lettuces in half lengthwise. brush both sides with a little more olive oil (maybe the oil from the can of anchovies). Grill them on a preheated griddle for 2-3 minutes on each side.
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