Name: Cos and rocket salad with anchovies and sauce gribiche
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 1 small day-old baguette, very thinly sliced; 80 ml olive oil (1/3 cup); 4 heads baby cos lettuce, outer leaves discarded, quartered; 100 gm wild rocket; 30 ml chardonnay vinegar; 18 anchovy fillet; To serve: finely chopped chives; Sauce gribiche; 1 egg, at room temperature; 2 large garlic cloves; 1 egg yolk; 40 gm Dijon mustard; 1 tbsp Champagne vinegar; 50 ml canola oil; 100 ml extra-virgin olive oil; 40 gm cornichons, finely chopped; 20 gm capers in brine, rinsed, finely chopped; 1½ tbsp coarsely chopped tarragon

Cos and rocket salad with anchovies and sauce gribiche

Australian Gourmet Traveller recipe for Cos and rocket salad with anchovies and sauce gribiche

Serves 6

Prep

20M

Cook

30M

Total

50M

This simple salad relies on the best quality anchovies for success.

Ingredients

1 small day-old baguette, very thinly sliced

80 ml olive oil (1/3 cup)

4 heads baby cos lettuce, outer leaves discarded, quartered

100 gm wild rocket

30 ml chardonnay vinegar

18 anchovy fillet

To serve: finely chopped chives

Sauce gribiche

1 egg, at room temperature

2 large garlic cloves

1 egg yolk

40 gm Dijon mustard

1 tbsp Champagne vinegar

50 ml canola oil

100 ml extra-virgin olive oil

40 gm cornichons, finely chopped

20 gm capers in brine, rinsed, finely chopped

1½ tbsp coarsely chopped tarragon

Method

Main

1.For sauce gribiche, cook egg in boiling salted water until hard-boiled (10 minutes), drain and refresh under cold running water. Peel, finely chop and set aside. Meanwhile, cook garlic in a small saucepan of boiling water until tender (4-5 minutes), strain and mash with a fork until smooth. Transfer to a bowl, add yolk, mustard and vinegar and whisk to combine. Add oils in a thin steady stream, whisking continuously until thick and emulsified and thinning with a little hot water if necessary. Stir through cornichons, capers, tarragon and hard-boiled egg, season to taste and refrigerate until required. Makes about 1 cup.

2.Preheat oven to 120C. Spread baguette slices on an oven tray, drizzle with a little olive oil, season to taste, bake until light golden and crisp (10-12 minutes), cool to room temperature. Croûtons will keep for 2 days in an airtight container.

3.Combine cos and rocket in a bowl with vinegar and remaining olive oil, season to taste. Place dollops of sauce gribiche on serving plates, arrange lettuce mixture on top and drape each salad with three anchovies. Coarsely crumble over croûtons, scatter with chives and serve.