Iceberg with Pangrattato & Feta

The main ingredient: Half an iceberg lettuce
Zing: Vinaigrette made with 3 tbsp red wine vinegar, 3 tbsp olive oil, 1tsp dijon, 1 anchovy, a pinch of salt and pepp.
Crunch: Pangratatto (breadcrumbs toasted off in olive oil).
Extras: Crumbled feta

How to: whisk together the vinaigrette in a large bowl. Separate the iceberg leaves and tear them up into manageable sizes. Toss them with the salad dressing and top with a big handful of pangratatto and crumbled feta.