Grilled Cos with Shallot Dressing


For Grilled Cos

  • 2 baby cos lettuce, quartered
  • 1 tablespoon of Tasmanian Olive Oil
  • ¼ cup of shaved parmesan cheese

For Shallot Dressing

  • 2 golden shallots (French shallots)
  • 2 cloves of garlic
  • 60mls (1/4 cup) cider vinegar
  • 60mls (1/4 cup) sherry vinegar
  • 1 tbsp Dijon mustard
  • ½ tsp salt
  • 1 tsp sugar
  • 400 mls Tasmanian olive oil


To make Shallot Dressing

  1. Peel the shallots, leaving the root end intact.
  2. On a microplane or very fine grater, grate the shallots and garlic, you should have a fine paste.
  3. In a suitably sized jar, mix the vinegars, grated shallots and garlic, Dijon, salt, and sugar. Steep for 30 minutes.
  4. Add the oil and shake vigorously.

To Grill Cos Lettuce

  1. Drizzle lettuce with oil. Heat a barbecue grill or grill pan on medium. Cook lettuce for 3-4 mins each side or until lightly charred.
  2. Arrange lettuce on a serving plate. Sprinkle with parmesan and drizzle dressing over top and serve.

We Love Leftovers: leftover dressing can be stored in the fridge for up to three days.