Grilled Baby Cos with Lemon and Anchovy Dressing

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 in the winter on a gridle pan, and then drizzled with the dressing, soaking up the flavours of the lemon and anchovy to accompany the smokiness from the grill.

Delicious with RedKitchens Prime Beef & Pork Cannelloni.

Lemon & 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

Method

1. 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.

2. 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.

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

Enjoy!

Recipes by Vicki Ravlich-Horan.
When Vicki is not putting together Nourish Magazine she is travelling the world, hosting foodie tours or discovering new destinations. Check them out here www.tasteoftours.com