My family has been serving a take on this dish for many years in our family restaurant in London. It makes an attractive starter or light lunch.
Serves 4
INGREDIENTS
3 garlic cloves
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
Kosher salt and freshly ground pepper
2 heaped tablespoonsmayonnaise
1 tablespoon Taste #5 Umami Bomb
4 tablespoons extra virgin olive oil
1 tablespoon grated Parmesan cheese
dash of Worcestershire sauce
squeeze of lemon juice
1 tightly packed iceberg lettuce
TO SERVE
Mixed seeds or furikake
Method
- First, make the dressing. Blend the garlic, mustard and vinegar with a couple of pinches of salt in a food processor. Add the mayonnaise and Umami Bomb, and blend. Slowly add the oil in a steady stream until the mixture has a thick dressing consistency.
- Fold in the Parmesan cheese using a spatula and season with salt, pepper, Worcestershire sauce and lemon juice.
- Remove and discard the outer leaves from the lettuce and cut it into 4 wedges. Place a wedge on each plate and spoon the dressing across the middle of the wedge, leaving the points free. Scatter with mixed seeds or furikake and ideally serve with crusty garlic bread.
