Chef's Recipes

Zucchini, cos, parmesan and tarragon salad

Australian Gourmet Traveller recipe for zucchini, cos, parmesan and tarragon salad by The Town Mouse in Melbourne.

  • 15 mins preparation
  • 10 mins cooking
  • Serves 4 - 6
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Zucchini, cos, parmesan and tarragon salad
"Could you print the recipe for The Town Mouse's zucchini and cos salad? It's so fresh and tasty. "
Finlay Borroughs, St Kilda, Vic
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email Please include the restaurant's name and address or business card, as well as your name and address.


  • 60 gm day-old crustless sourdough bread, coarsely torn
  • 80 ml olive oil (1/3 cup)
  • 3 small zucchini, thinly sliced lengthways on a mandolin
  • 6 baby cos leaves, coarsely torn
  • 30 gm parmesan, finely grated
  • 1½ tbsp lemon juice
  • 2 tbsp each chervil, mint and flat-leaf parsley
  • 1 tbsp tarragon


  • 1
    Preheat oven to 180C. Combine sourdough and 50ml olive oil in a bowl, season to taste and toss to combine. Spread on an oven tray and bake, shaking occasionally, until golden (4-6 minutes). Set aside to cool.
  • 2
    Combine zucchini and cos in a bowl, scatter over a third of the parmesan, add remaining olive oil and the lemon juice, season to taste and toss to combine. Add herbs, toss gently and serve scattered with croûtons and remaining parmesan.