4baby cos lettuces, halvedFor brushing:olive oilTo serve:crusty breadLemon-anchovy butter dressing80 gmItalian cultured butter, coarsely chopped (see note)2anchovy fillets, finely chopped2 tbsprosemary, finely chopped1garlic clove, finely gratedFinelygrated rind and juice of 1 lemon
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.
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.
Note Italian cultured butter, available from select Italian delicatessens and grocers, has a wonderful nutty flavour. If it’s unavailable, substitute another cultured butter.
This recipe is from the March 2013 issue of Australian Gourmet Traveller.