If you want to get ahead, make the dressing and finely grate the Parmesan, then store both in the fridge until needed.
Together
By Jamie Oliver
Ingredients
50g Parmesan cheese
½ a lemon
6 tablespoons natural yoghurt
20g feta cheese
4 anchovy fillets in oil, from sustainable sources
1 teaspoon English mustard
3 small round lettuces
Top Tip
To take your steak night up a notch, serve this with Bloody Mary crumpets, Roasted rump steak, Grilled & roasted potatoes, Roasted red onions, Watercress sauce and Caramelized pineapple tartlets.
Method
- For the dressing, finely grate one-third of the Parmesan and the lemon zest into a blender, squeeze in the juice and add the yoghurt, feta, anchovies and mustard. Blitz until smooth, then pour into a large shallow bowl. Season to perfection, tasting and tweaking.
- Finely grate the remaining Parmesan into another shallow bowl.
- Remove the outer leaves from the lettuces and save for another day, leaving you with the compact middles. Give them a wash, drain well and pat dry, then dunk each lettuce into the dressing, jiggling it about to coat.
- Let any excess drip off, then gently prise the leaves apart a little and turn in the bowl of Parmesan, until coated all over, and place on a platter, ready to serve.
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