Our Recipes / Fresh Made Easy / Grilled Cos Lettuce with Zesty Caesar, Capers & Herbs

Grilled Cos Lettuce with Zesty Caesar, Capers & Herbs

A crunchy twist on a classic Caesar. Charred baby cos hearts meet a bright, herby dressing with mint, parsley, capers and a pop of lemon. Perfect as a hero salad or a summer BBQ side.

Shopping List

2 heads Windy Hills Baby Cos Lettuce (halved lengthwise)

1 small bunch Windy Hills Fresh Mint (leaves picked)

½ bunch Windy Hills Flat-Leaf Parsley (roughly chopped)

Pantry CHECK

200g Green Beans, trimmed

1 tbsp Capers, drained

1 Egg Yolk

2 Garlic Cloves, crushed

1 tsp Dijon Mustard

2 tbsp Lemon Juice

½ tsp Anchovy Paste or 2 Anchovy Fillets (optional)

¼ cup Grated Parmesan

¼ cup Olive Oil

Salt & Cracked Pepper to taste

Extra Parmesan to serve

METHOD

Blanch the beans: Grill the beans or bring a pot of salted water to the boil. Blanch green beans for 2 minutes until just tender, then refresh in iced water. Drain and set aside.
Make the zesty dressing: In a small blender or bowl, whisk together egg yolk, garlic, mustard, lemon juice, anchovy (if using), capers, parmesan, and a pinch of salt. Slowly drizzle in olive oil while whisking until emulsified.
Grill the lettuce: Preheat a grill or BBQ. Drizzle halved baby cos with a little olive oil and grill cut-side down for 1–2 minutes until lightly charred but still crisp.
Plate it up: Arrange grilled cos on a platter. Top with green beans, spoon over plenty of the herby Caesar dressing, and scatter extra parmesan, herbs and capers.