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.
