<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/661ea27c-c84c-4831-bcb5-ee6c4b694610/14449E26-CF43-493A-99C7-461393C36F5A/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://www.guardian.co.uk/lifeandstyle/2008/aug/17/recipe.beef" href="http://www.guardian.co.uk/lifeandstyle/2008/aug/17/recipe.beef" style="font-size: 11px;">www.guardian.co.uk</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.guardian.co.uk/lifeandstyle/2008/aug/17/recipe.beef"><H2>Chef's tip: Eddie Hart<BR />64 Baby gem lettuce, anchovy and pancetta</H2></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.guardian.co.uk/lifeandstyle/2008/aug/17/recipe.beef"><P>Cut lettuces lengthways into four wedges and drape 1 or 2 anchovies on each wedge. For the dressing mix extra-virgin olive oil and lemon juice with a little finely diced shallot, chopped flat-leaf parsley and season with salt and pepper. In a separate box, pack thin strips of crisp fried pancetta. To assemble, drizzle dressing over the baby gem and add the pancetta. </P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.guardian.co.uk/lifeandstyle/2008/aug/17/recipe.beef"><P><STRONG>· </STRONG> Quo Vadis, Dean Street, London W1.</P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.guardian.co.uk/lifeandstyle/2008/aug/17/recipe.beef"><STRONG>65 Escabeche with red wine</STRONG></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.guardian.co.uk/lifeandstyle/2008/aug/17/recipe.beef"><P>Cut salmon fillets into small pieces, and sear in oil on both sides until brown; set aside. Sauté onions, garlic, fresh chillies; deglaze the pan with one part red wine vinegar, two parts each red wine and water. Pour over fish and chill for up to two days. This will work with mackerel, chicken or pork.</P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.guardian.co.uk/lifeandstyle/2008/aug/17/recipe.beef"><STRONG>66 Escabeche with white wine</STRONG></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.guardian.co.uk/lifeandstyle/2008/aug/17/recipe.beef"><P>Marinade fish in white wine and vinegar, dill and lemon slices.</P></blockquote></div><div style="margin: 0px 6px 6px 4px;"><table style="font-size: 11px;border-spacing: 0px;padding: 0px;" cellpadding="0" cellspacing="0" width="100%"><tr><td style="background:transparent;border-width:0px;padding:0px;">&nbsp;</td><td align="right" style="background:transparent;border-width:0px;padding:0px;width:107px" width="107"><a href="http://clipmarks.com/share/14449E26-CF43-493A-99C7-461393C36F5A/blog/" title="blog or email this clip"><img src="http://content7.clipmarks.com/images/c2b-foot.png" border="0" alt="blog it" width="107" height="17" style="border-width:0px;padding:0px;margin:0px;" /></a></td></tr></table></div></div>

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