Grilled Cos with Lemon-Anchovy Butter Dressing
Australian Gourmet Traveller recipe for grilled cos with lemon-anchovy butter dressing.
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Cooking tools:
- Char-grill pan
- Stove
- Tongs
- Pastry brush
- Serving platter
- Saucepan
- Wooden spoon
- Measuring spoon
- Chef's knife
- Cutting board
Ingredients
- 4 baby cos lettuces, halved
- For brushing: olive oil
- To serve: crusty bread
- Lemon-anchovy butter dressing
- 80 gm Italian cultured butter, coarsely chopped (see note)
- 2 anchovy fillets, finely chopped
- 2 tbsp rosemary, finely chopped
- 1 garlic clove, finely grated
- Finely grated rind and juice of 1 lemon
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