serves
2
prep
5 minutes
cook
5 minutes
difficulty
Easy
serves
2
people
preparation
5
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
Nature's Finest
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 2 thick slices sourdough
- Softened butter, for spreading
- 1 baby gem lettuce, halved
- ¼ cup (60 ml) olive oil
- 3 anchovies, finely chopped
- 1 tbsp baby capers
- ½ lemon, juiced and finely zested
- 1 tsp red wine vinegar
- A pinch of sugar
- 2 good quality heirloom tomatoes
- ½ cup mixed cherry tomatoes
- Salt and black pepper
- 2 tbsp finely shredded dill
- 2 tbsp finely shredded curly parsley
Instructions
- Heat a large frying pan over high heat. Spread the sourdough slices with the softened butter and drizzle the cut-side of the baby cos lettuce with a little olive oil. Pan-fry both the lettuce and the bread, until the bread is toasted and the lettuce slightly charred. Remove and set aside.
- Return the pan to the heat and add the remaining olive oil. Fry the anchovies and capers for 1 minute, or until the anchovies disintegrate and the capers crisp up. Stir through the lemon juice, vinegar and a pinch of sugar.
- Slice the tomatoes and layer over the toast. Season with salt. Transfer to a serving plate with the lettuce. Spoon over the anchovy and caper dressing, then sprinkle with the herbs, black pepper and a little of the finely grated lemon zest.
Photography by Jiwon Kim.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Nature's Finest
