Chefs' Recipes

Charlie Carrington’s cos lettuce, herb and anchovy salad

Fresh, young cos and the one-two salty hit of that anchovy-capers sauce. Lettuce gets a glow up.
Cos lettuce, herb and anchovy saladBen Dearnley
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“This salad can be enjoyed as an entrée or a main course,” says Charlie Carrington of Colours Kitchen. “It’s so fresh and packed with flavour.” To make it gluten-free, swap the barley for quinoa.

Ingredients

Anchovy sauce

Method

1.Cook barley in a saucepan of simmering water over medium heat until tender (20-25 minutes), then drain well.
2.For anchovy sauce, pulse ingredients in a blender to a coarse paste.
3.Combine herbs in a bowl with barley, pomegranate and anchovy fillets, then combine with anchovy sauce.
4.Loosen the leaves of the cos with your hands. Spoon barley mixture in-between leaves to serve.

Drink suggestion: A pinot noir such as 2015 By Farr Farrside, from Bannockburn, Victoria. Drink suggestion by Charlie Carrington & Anna Riou-lebret.

Notes

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