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.
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
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.