Recipe: Vicki Ravlich-Horan | Photography: Ashlee DeCaires

This salad breaks all the rules! The lettuce is cooked, and it is best dressed and left for a few minutes before serving.
Taking its inspiration from a Caesar salad, the traditional creamy mayonnaise is replaced with a vinaigrette. The cos is grilled, something you could do on a BBQ, and then drizzled with the dressing, soaking up the flavours of the lemon and anchovy to accompany the smokiness from the grill.

Lemon and Anchovy Dressing
¼ cup lemon juice
4 anchovy fillets
½ cup olive oil
½ tsp wholegrain mustard
salt & pepper

For the salad
Freshly grated Parmesan
Baby cos lettuces

To make the dressing

Place all the ingredients in a blender and whizz until combined. Alternatively place in a bowl and use a stick blender.

Slice the cos in half and place flat (or cut) side down onto a hot grill. Cook for 3‒4 minutes until charred. Place charred side up on a platter and drizzle with the dressing.

Allow to cool before sprinkling over Parmesan. Serve with more dressing on the side.

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