RECIPE BY:
Michael weldon
SERVING SIZE:
2 – 4 people
INGREDIENTS:
- 2 x Coles Fresh Select Baby Cos Lettuce
- 1 cup ZoOSh Mayonnaise
- 2 x lemon
- ½ red onion, diced
- ½ bunch parsley
- 4 x chicken thighs
- 5 anchovies fillets (or less), chopped and mashed
- 2 tbsp red wine vinegar
- Cobram Estate Classic EVOO
METHOD:
- Pre-heat BBQ.
- Drizzle EVOO over the chicken thighs and place onto the BBQ grill. Turn when ready to cook the other side. Once cooked, take off to rest.
- Slice lemons in half and place cut side down onto the BBQ.
- Meanwhile, take the outside leaves off the cos lettuce. Trim the stem of the lettuce and slice in quarters lengthways. Place onto the BBQ to soften the lettuce, turning when char marks are on the leaves. Set aside when cooked.
- In a bowl, combine mayonnaise, anchovies, EVOO, red onion, sesame seeds and red wine vinegar. Mix in parsley leaves.
- To serve, place the cos lettuce onto a platter. Drizzle with the mayonnaise dressing and top with the chicken thighs. Add a squeeze of lemon over the top and garnish with some parsley.
Our friends at Wine Selectors recommend pairing this dish with a Gruner Veltliner or Sauvignon Blanc.
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