Cos Salad with Anchovy Dressing and Parmesan

Ingredients for Cos Salad with Anchovy Dressing and Parmesan

• 5 flat anchovy fillets, finely chopped

• 2 small garlic cloves, minced

• 2 tablespoons fresh lemon juice

• 1 teaspoon white-wine vinegar

• 60ml extra-virgin olive oil

• 3 hearts of cos (20 to 625g total), torn into pieces

• 170g Parmigiano-Reggiano, shaved with a vegetable peeler

How to make Cos Salad with Anchovy Dressing and Parmesan

Whisk together anchovies, garlic, lemon juice, vinegar, and 1/8 teaspoons pepper. Whisk in oil.

Toss lettuce with dressing, then with cheese.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.