Simple salad recipe: Cos lettuce with parmesan dressing

Neil Perry's cos lettuce with parmesan dressing.
Neil Perry's cos lettuce with parmesan dressing. Photo: 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.


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.