Southern Fresh’s Char Grilled Baby Cos Lettuce

What to prepare

For the dressing:

• 5 anchovies

• 1 medium garlic clove

• 1 juice of a lemon

• ½ cup mayonnaise 

• ¼ – ½ cup finely grated parmesan

• cracked black pepper

For the salad:

• Southern Fresh Baby Cos Lettuce

• 2 slices sourdough bread olive oil

• salt & pepper to taste smoked paprika

• 2 eggs per person
  

How to make them

1. Place anchovies and garlic in a mortar and pestle. Grind into a rough paste.

2. Add the remaining dressing ingredients and stir. Taste and adjust seasoning as necessary. (I sometimes throw all the ingredients in a jug and use a hand blender).

3. Tear up sourdough into small chunks. Toss with olive oil, salt and pepper plus a good sprinkle of smoked paprika. Baked at 150°C until crispy (about 20 minutes).

4. Place the halved cos lettuce into a very hot, very lightly oiled pan (I used my ironclad skillet) for 2-3 minutes until nicely charred.

5. Drop eggs carefully into a pot of boiling water. Cook for 6 minutes.

6. Remove and plunge into cold water. Peel and halve.

7. Assemble the salad, then drizzle with the dressing and sprinkle the toasted sourdough over the top. Enjoy!