Name: Charlie Carrington’s cos lettuce, herb and anchovy salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: 80 gm pearl barley; 3 baby cos lettuces, halved; 1 cup (loosely packed) coriander leaves, chopped; 1 cup (loosely packed) flat-leaf parsley leaves, chopped; ½ cup (firmly packed) dill; Arils from 1 pomegranate; 12 anchovy fillets; Anchovy sauce; 50 gm anchovy fillets; 50 gm capers; 1 tbsp pomegranate molasses; 100 ml olive oil; ¼ cup (firmly packed) coriander

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.

Serves 6

Prep

20M

Cook

20M

Total

40M

“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

80 gm pearl barley

3 baby cos lettuces, halved

1 cup (loosely packed) coriander leaves, chopped

1 cup (loosely packed) flat-leaf parsley leaves, chopped

½ cup (firmly packed) dill

Arils from 1 pomegranate

12 anchovy fillets

Anchovy sauce

50 gm anchovy fillets

50 gm capers

1 tbsp pomegranate molasses

100 ml olive oil

¼ cup (firmly packed) coriander

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