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Cos and rocket salad with anchovies and sauce gribiche


You'll need

1 small day-old baguette, very thinly sliced 80 ml (1/3 cup) olive oil 4 heads baby cos lettuce, outer leaves discarded, quartered 100 gm wild rocket 30 ml chardonnay vinegar 18 anchovy fillet To serve: finely chopped chives   Sauce gribiche 1 egg, at room temperature 2 large garlic cloves 1 egg yolk 40 gm Dijon mustard 1 tbsp Champagne vinegar 50 ml canola oil 100 ml extra-virgin olive oil 40 gm cornichons, finely chopped 20 gm capers in brine, rinsed, finely chopped 1½ tbsp coarsely chopped tarragon

Method

  • 01
  • For sauce gribiche, cook egg in boiling salted water until hard-boiled (10 minutes), drain and refresh under cold running water. Peel, finely chop and set aside. Meanwhile, cook garlic in a small saucepan of boiling water until tender (4-5 minutes), strain and mash with a fork until smooth. Transfer to a bowl, add yolk, mustard and vinegar and whisk to combine. Add oils in a thin steady stream, whisking continuously until thick and emulsified and thinning with a little hot water if necessary. Stir through cornichons, capers, tarragon and hard-boiled egg, season to taste and refrigerate until required. Makes about 1 cup.
  • 02
  • Preheat oven to 120C. Spread baguette slices on an oven tray, drizzle with a little olive oil, season to taste, bake until light golden and crisp (10-12 minutes), cool to room temperature. Croûtons will keep for 2 days in an airtight container.
  • 03
  • Combine cos and rocket in a bowl with vinegar and remaining olive oil, season to taste. Place dollops of sauce gribiche on serving plates, arrange lettuce mixture on top and drape each salad with three anchovies. Coarsely crumble over croûtons, scatter with chives and serve.
This recipe is from the January 2011 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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2009 Martinsancho Verdejo, Spain

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