Cos salad with warm garlic and anchovy dressing

Simple and tasty.
Simple and tasty. Photo: Marcel Aucar

This simple salad is the perfect side dish to complement a main meal, or can be a quick and easy lunch or dinner.


3 baby cos lettuces

100ml extra virgin olive oil

4 garlic cloves, roughly chopped

2 anchovy fillets, roughly chopped

25ml sherry vinegar

salt and pepper

2 tbsp parsley, roughly chopped


Cut each lettuce into quarters lengthways, wash and spin to remove water, then place on a serving plate with the cut surface facing up.

Heat the oil gently, add the garlic and anchovies and cook until soft, about six to eight minutes. Cool slightly.

To serve, mix the garlic-anchovy oil with the vinegar and season to taste.

Dress the salad and scatter with parsley.