Cos Lettuce Salad with Cranberries, Yogurt Dressing, & Salsa Verde

A fresh, vibrant salad that’s as beautiful as it is delicious.

This salad combines the creamy tang of yogurt dressing, the herbaceous brightness of salsa verde, and the natural sweetness of cranberries. Perfect as a side dish or a light meal, it’s ideal for casual dinners or festive occasions.

Ingredients

For the Salad:

• 1 packet of baby cos lettuce (whole)
• 1 packet of cos lettuce (whole)
• 90g dried cranberries

For the Yogurt Dressing:

• 150gyogurt
• 15g olive oil
• Juice of½ lemon
• Salt, to taste

For the Salsa Verde:

• 40g parsley leaves
• 30g red wine vinegar
• 50g sourdough bread (crust removed)
• 20gcapers
• ½ garlic clove
• 170ml olive oil
• Salt, to taste

Method

1. Prepare the Lettuce

• Cut both the baby cos and cos lettuces in half lengthwise.
• Wash thoroughly and set aside to dry completely.

2. Make the Salsa Verde

• In a food processor, blitz t he sourdough bread, capers, garlic, and red wine vinegar until smooth. Transfer this mixture to a bowl.
• Add half of the parsley leaves and half of the olive oil to the food processor. Blitz until finely chopped.
• Add the remaining parsley and olive oil, then process again until the mixture is smooth.
• Combine the parsley mix1ure with the bread mixture and mix well. Adjust seasoning with salt as needed.

3. Whip your Yogurt Dressing

• In a mixing bowl, whisk together yogurt, olive oil, and lemon juice until smooth. Taste and adjust seasoning with salt as required.

4. Assemble the Salad

• Arrange the lettuce halves cut-side up on a serving platter.
• Drizzle the yogurt dressing generously over the lettuce.
• Sprinkle the dried cranberries evenly over the salad.
• Spoon the salsa verde over the top for a bold, herbaceous finish.

Serving Tip

This salad makes a beautiful side dish for roasted meats or grilled seafood.

Serve it as part of a festive spread or a casual dinner for a fresh and colourful addition. Enjoy this delicious and elegant dish!