SET UP YOUR EGG
Set up your EGG for direct cooking with the Cast Iron Searing Grid in place. The target temperature is 250°C.
While the EGG is coming up to speed, halve each lettuce vertically, season with salt and pepper, and marinate gently with some good olive oil.
Make the dressing by spooning the mustard, olive oil, vinegar and lemon juice into a medium-sized jar. Close the lid and shake rapidly for 30 seconds. Season to taste – it will have emulsified and will already pack a punch.
CHAR THE LETTUCE
Place the lettuce halves on the grid and char for a minute or two. Remove and set aside to cool completely.
Roughly chop the charred lettuce and place in a large bowl along with the anchovies and preserved lemon slices. Pour in the dressing, the almonds and the fresh dill, then toss the bowl to combine. Serve with parmesan and an extra squeeze of lemon for good measure.
