1/4 cup finely grated parmesanDRESSING
1 To make the dressing, combine the lemon juice, vinegar, mayo, garlic, anchovies, Worcestershire and pepper in a food processor or blender. With the motor running, slowly drizzle in the oil until a thick, creamy dressing forms.
2 Preheat the barbecue on high. Drizzle oil on the cut sides of the cos and the bread slices. Barbecue the lettuce, cut side down, until the leaves begin to wilt and char; 3-4 minutes. Meanwhile, barbecue the bread until browned; two minutes a side. Rub with the garlic cloves while still warm.3 Divide the cos among four plates, drizzle with dressing, and top with the grated parmesan and bread.
1300kJ per serve
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