Entertaining Side

Baby cos leaf salad with peas and green goddess dressing

Name: Salad with green goddess dressing recipe
Yield: 6
Ingredients: 1 large eschalot, thinly sliced (we used a mandoline); 125g sugar snap peas, trimmed; 75g frozen peas; 1 head baby cos, washed, leaves separated; 125g snow peas, trimmed, cut into matchsticks; Chervil sprigs (optional), to serve; Nasturtium flowers (optional), to serve; 300g bread; 125ml olive oil; 125g peeled garlic cloves; 1-2 tsp chilli flakes, to taste; 250g pumpkin seeds (pepitas), toasted; 100g Greek-style yoghurt; Finely grated zest and juice of 1/2 lemon; 500.00 ml mixed herbs (we used coriander, flat-leaf parsley and dill); 1 small garlic clove; 1 anchovy; 2 tsp capers; 30.00 ml extra virgin olive oil; 2-3 tsp sherry vinegar, to taste; 1/2 tsp Dijon mustard

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Baby cos lead salad with peas and green goddess

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by Mark LaBrooy

Nov 28, 2024

This fresh green salad is the perfect summer side this year. Baby cos lettuce leaves are tossed with crunchy snap peas with a creamy and herby green goddess dressing drizzled through, topped with a spicy pangrattato for an extra crispy kick.

1 large eschalot, thinly sliced (we used a mandoline)
125g sugar snap peas, trimmed
75g frozen peas
1 head baby cos, washed, leaves separated
125g snow peas, trimmed, cut into matchsticks
Chervil sprigs (optional), to serve
Nasturtium flowers (optional), to serve

Spicy pangrattato

1/2 (300g) loaf sourdough bread (or gluten-free bread)
1/2 cup (125ml) extra virgin olive oil
125g peeled garlic cloves
1-2 tsp chilli flakes, to taste
250g pumpkin seeds (pepitas), toasted

Green goddess dressing

100g Greek-style yoghurt
Finely grated zest and juice of 1/2 lemon
2 cups mixed herbs (we used coriander, flat-leaf parsley and dill)
1 small garlic clove
1 anchovy
2 tsp capers
1 1/2 tbs extra virgin olive oil
2-3 tsp sherry vinegar, to taste
1/2 tsp Dijon mustard

Method

1.

For spicy pangrattato, preheat oven to 220C/200C fan-forced. Toast bread in the oven for 40 minutes, or until crispy and well browned. Let cool slightly, then cut into small pieces. Heat oil in a large deep frypan over high heat. Cook garlic, stirring constantly, for 2-3 minutes, until golden. Using a slotted spoon, transfer garlic to a plate. Add bread, chilli flakes and pepitas and cook, stirring often, for 5-8 minutes, until very crunchy. Remove from heat and stir through the garlic. Let cool completely, then season with salt flakes. Place in a food processor and whiz to a fine texture.
2.

Soak eschalot in a bowl of iced water for 15 minutes to remove some pungency. Drain well.
3.

For dressing, whiz all ingredients in a food processor until smooth. Season to taste.
4.

Bring a medium saucepan of salted water to the boil. Get a bowl of iced water ready. Blanch sugar snaps and frozen peas in boiling water for 1-2 minutes, until bright green. Drain and cool in iced water. Drain well.
5.

Arrange greens on a platter. Drizzle with dressing and top with eschalot, pangrattato, chervil and nasturtiums, if using.