Inspired by a dish from a favourite little Melbourne wine bar, this recipe is all kinds of amazing and takes the humble cos lettuce to epic new heights – Heights of smokey, salty, crunchy and creamy deliciousness. It’s basically the greatest culinary invention that ever existed.
Think Ceasar salad meets BBQ flame grill.
This dish was made on an outdoor brassier, but if you’re not an extreme BBQ-er, you can easily replicate this under the grill – Although you won’t achieve the delicious smokey flavour.
These little beauties go perfectly with fresh fish and a beautiful glass of Riesling… As enjoyed here.
2 baby cos lettuce hearts
A good drizz of extra virgin olive oil
6-8 white anchovy fillets (normal anchovies will also work but don’t go overboard as they are a lot saltier!)
A decent glug of good quality garlic aioli
2 radishes, finely sliced
Freshly grated Parmesan
Cut lettuces in half length ways
Drizzle generously all over with olive oil
Place face down on the grill for 5-10 minutes until roasted and charred
Place on serving board and top each with garlic aioli, a couple of anchovies, radishes and grated Parmesan.