Fast Recipes

Cos and parmesan salad with warm anchovy dressing

Australian Gourmet Traveller recipe for cos and parmesan salad with warm anchovy dressing.

By Lisa Featherby & Alice Storey
  • Serves 6
Cos and parmesan salad with warm anchovy dressing
Cos and parmesan salad with warm anchovy dressing

Ingredients

  • 12 thin slices baguette
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp olive oil
  • 6 thin mild pancetta slices
  • 5 baby cos, halved
  • 20 gm parmesan, finely grated
  • ½ tbsp capers in brine, rinsed
Warm anchovy dressing
  • 2 anchovies
  • 1 tbsp white wine vinegar
  • 2 tbsp crème fraîche
  • 1½ tbsp Dijon mustard
  • 1 tbsp extra-virgin olive oil

Method

Main
  • 1
    Preheat oven to 180C. Place baguette slices on a baking tray, drizzle with extra-virgin olive oil, season to taste and bake, turning once, until golden and crisp (3-4 minutes). Set aside.
  • 2
    Heat olive oil in a large frying pan over medium-high heat, add pancetta and cook, turning once, until crisp (2-3 minutes). Transfer to a plate lined with absorbent paper and set aside to cool, reserve pancetta fat in pan.
  • 3
    For warm anchovy dressing, place pan used for pancetta on low heat, add anchovies and cook until broken down (1-2 minutes). Add vinegar, whisk to combine and remove from heat. Add crème fraîche and mustard, whisk to combine, whisk in extra-virgin olive oil, season to taste and set aside.
  • 4
    Arrange cos halves on a serving platter, crumble pancetta and croûtons over, drizzle with warm anchovy dressing, scatter with parmesan and capers, season to taste with pepper and serve.