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Cos and parmesan salad with warm anchovy dressing

You'll need

12 thin slices baguette 2 tbsp extra-virgin olive oil 2 tbsp olive oil 6 thin mild pancetta slices 5 baby cos, halved 20 gm parmesan, finely grated ½ tbsp capers in brine, rinsed   Warm anchovy dressing 2 anchovies 1 tbsp white wine vinegar 2 tbsp crème fraîche 1½ tbsp Dijon mustard 1 tbsp extra-virgin olive oil


  • 01
  • Preheat oven to 180C. Place baguette slices on a baking tray, drizzle with extra-virgin olive oil, season to taste and bake, turning once, until golden and crisp (3-4 minutes). Set aside.
  • 02
  • Heat olive oil in a large frying pan over medium-high heat, add pancetta and cook, turning once, until crisp (2-3 minutes). Transfer to a plate lined with absorbent paper and set aside to cool, reserve pancetta fat in pan.
  • 03
  • For warm anchovy dressing, place pan used for pancetta on low heat, add anchovies and cook until broken down (1-2 minutes). Add vinegar, whisk to combine and remove from heat. Add crème fraîche and mustard, whisk to combine, whisk in extra-virgin olive oil, season to taste and set aside.
  • 04
  • Arrange cos halves on a serving platter, crumble pancetta and croûtons over, drizzle with warm anchovy dressing, scatter with parmesan and capers, season to taste with pepper and serve.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jun 2013

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