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Grilled cos with lemon-anchovy butter dressing

You'll need

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


  • 01
  • 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.
  • 02
  • 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.

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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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