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Simple salad recipe: Cos lettuce with parmesan dressing

Neil Perry
Neil Perry

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Neil Perry's cos lettuce with parmesan dressing.
Neil Perry's cos lettuce with parmesan dressing.William Meppem

Cos is great, but don't forget the humble iceberg. It has such a wonderful crunch to it and this the dressing works perfectly with it.

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Ingredients

  • 2 baby cos

  • 1 large handful soft herbs such as like chervil, dill, parsley and chives

  • 3 tbsp freshly grated parmesan

  • 1 ½ tbsp extra virgin olive oil

  • freshly ground black pepper

For the Parmesan dressing

  • 1/2 cup buttermilk

  • 1/3 cup creme fraiche

  • ¼ cup mayonnaise

  • 2 tbsp lemon juice

  • 1 tbsp sherry vinegar

  • ½ tsp sea salt

Method

  1. 1. Cut each baby cos into six even wedges, using the core to keep them intact. Wash in ice-cold water and spin in a salad spinner. Roughly chop the herbs.

    2. To make the dressing, whisk together the buttermilk, creme fraiche, mayonnaise, lemon juice, vinegar and salt in a small bowl. 

    3. Arrange the cos lettuce on a large share plate and generously spoon over a generous amount of the dressing.

    4. Scatter over the parmesan and soft herbs then a drizzle with of quality extra virgin olive oil and season with freshly cracked black pepper.

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Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.

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Original URL: https://www.theage.com.au/goodfood/recipes/simple-salad-recipe-cos-lettuce-with-parmesan-dressing-20161017-gs426z.html