Cos Salad with Peas and Parmesan

Name: Cos Salad with Peas and Parmesan
Yield: Serves six to eight
Cuisine: United Kingdom
Ingredients: juice of 1 lemons; 1 tablespoon olive oil; 1 tablespoon sunflower oil; 1 kg (2 lb 4 oz) fresh peas in the pod; 75 g (2¾ oz) Parmesan cheese; 1 tablespoon thick, natural low-fat yoghurt; ½ teaspoon sea salt flakes; 1 teaspoon Dijon mustard; ½ teaspoon crushed black peppercorns; 2 heads of Cos (Romaine) lettuce

Preparation info

Serves
six to eight

Difficulty
Easy

Appears in

A Long and Messy Business

By Rowley Leigh

Published 2018

About

A good butterhead lettuce, with a full, crisp heart, can also be used, preferably just broken into segments after removing the stalk.

Ingredients

2 heads of Cos (Romaine) lettuce
1 teaspoon Dijon mustard
1

Europe
United Kingdom
England
Gluten-free
May
Vegetarian

Method

Trim the green tops of the lettuce and remove any blemished outside leaves before cutting into 1cm (½in) wide ribbons down to the stalk. Soak briefly in a bowl of cold water, then spin-dry and place in a salad bowl.

Make the dressing by whisking the mustard, yoghurt, lemon juice and seasoning together in a bowl before adding the two oils.

Pod the peas and scatter them over the s