Name: Grilled cos with lemon-anchovy butter dressing
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 4 baby cos lettuces, halved; For brushing: olive oil; To serve: crusty bread; Lemon-anchovy butter dressing; 80 gm Italian cultured butter, coarsely chopped (see note); 2 anchovy fillets, finely chopped; 2 tbsp rosemary, finely chopped; 1 garlic clove, finely grated; Finely grated rind and juice of 1 lemon

Grilled cos with lemon-anchovy butter dressing

As simple as it is delicious.

Serves 6

Prep

10M

Cook

10M

Total

20M

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Here’s a salad that’s as simple as it is delicious. Make a double quantity of the dressing to use as a sauce for grilled fish.

Ingredients

4 baby cos lettuces, halved

For brushing: olive oil

To serve: crusty bread

Lemon-anchovy butter dressing

80 gm Italian cultured butter, coarsely chopped (see note)

2 anchovy fillets, finely chopped

2 tbsp rosemary, finely chopped

1 garlic clove, finely grated

Finely grated rind and juice of 1 lemon

Method

Main

1.Heat a char-grill pan over medium heat. Brush cos with olive oil and grill cut-side down until charred (2-3 minutes). Turn and grill other side (2-3 minutes), then transfer to a large serving dish.

2.For lemon-anchovy butter dressing, stir butter, anchovies and rosemary in a small saucepan over medium heat until butter melts, season to taste, add remaining ingredients and stir to combine. Drizzle warm dressing over lettuce and serve with crusty bread.

Italian cultured butter, available from select Italian delicatessens and grocers, has a wonderful nutty flavour. If it’s unavailable, substitute another cultured butter.
Notes

Recipe / styling by Lisa Featherby

Styling by Emma Knowles

Styling by Alice Storey

Styling by Lucy Weight

Ingredients

Method

Main

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