Lettuce with anchovy dressing, crisp capers and crisp thyme

1.For anchovy dressing, blend yolks, anchovies, mustard, vinegar and lemon juice and rind in a blender until smooth. Gradually add olive oil until thick, add 2-3 tbsp hot water to thin to drizzling consistency, season to taste and set aside. Makes about 500ml.

2.For crisp capers and thyme, heat oil in a small frying pan over high heat, add capers and thyme and fry until crisp (1-2 minutes). Drain on absorbent paper.

3.Arrange lettuce wedges on a platter, drizzle with anchovy dressing to taste, then scatter with pecorino pepato and crisp capers and thyme. Serve with extra dressing.