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Anchovy & parmesan dressed Iceberg


  • To make the dressing, whiz up the egg with the extra yolk, vinegar, mustard and garlic in a processor for a few minutes. 
  • Then pour in the oil through the feeder tube, little by little, continually mixing. 
  • Add the ground pepper, anchovies, about 2 tbsp grated parmesan and chives. Briefly pulse to just mix and taste for seasoning. 
  • Serve the lettuce on individual plates with the dressing and extra parmesan sprinkled over the top (or, if too thick to sprinkle, spoon a good dollop of the dressing on the side).


  • 1 egg & 1 extra yolk
  • 1 tbsp white wine vinegar
  • 1 tbsp Dijon mustard
  • 1 large garlic clove, crushed
  • 400 ml vegetable oil
  • a little ground pepper
  • 4-6 anchovy fillets, finely chopped
  • 4 tbsp freshly grated parmesan
  • 1 heaped tbsp snipped fresh chives
  • 1 Iceberg lettuce, cored & cut into 4

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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    1 cup250 ml
    4 cups1 litre
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    1 lb450 gm