Chefs' Recipes

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.

By Charlie Carrington
  • 20 mins preparation
  • 20 mins cooking
  • Serves 6
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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

  • 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.

Notes

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