Grilled cos with lemon-anchovy butter dressing
As simple as it is delicious.
Feb 18, 2013 5:05am- Serves 6
- 10 mins preparation
- 10 mins cooking
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.
notes
Italian cultured butter, available from select Italian delicatessens and grocers, has a wonderful nutty flavour. If it's unavailable, substitute another cultured butter.