• Rose

Cos lettuce Wedge Salads with Green Goddess Dressing

Updated: Dec 8, 2020

Cos lettuce can be so versatile. The ones we are growing now are getting huge. The outer leaves are so big you can use them as wraps, and the centers are still young and crunchy. This salad utilises the centre heart of the lettuce. I love the colour of the inner most leaves. A simple salad in which you can use any dressing but I had some extra buttermilk so I made a Whipped Feta Green Goddess dressing from Bon Appetit. I will include the original recipe but also the adjustments I made.


Prep Time - 10 minutes (the dressing can always be made ahead of time)

Makes 2 cups


Green Goddess Dressing (original)

8 ounces feta 1 cup (or more) buttermilk

2 cups cilantro leaves with tender stems

2 cups parsley leaves with tender stems, plus sprigs for serving 1⁄2 cup tarragon leaves 4 oil-packed anchovy fillets, chopped (optional)

2 tablespoons finely grated lemon zest 1 tablespoon fresh lemon juice Kosher salt, freshly ground pepper

Green Goddess (my version)

8 oz feta (225grams)

1 cup buttermilk/ sour cream/ greek yogurt

2 cups cilantro

2 cups parsley

½ c basil leaves

2 spring onions - green tops only for a more mild flavour

2 T grated lemon zest

1 T lemon juice

1 tsp chili flakes

Salt and pepper to taste



Process feta and buttermilk in a food processor until smooth. Add herbs, anchovies (if using), and lemon zest. Continue to process, adding more buttermilk if needed, until mixture is smooth and pale green with small flecks of herbs still visible. Add lemon juice, season with salt and pepper, and process just to combine.



1 Cos lettuce - outer leaves removed and saved for another salad

1 grilled chicken breast - seasoned with salt, pepper and garlic powder

1 cucumber - thinly sliced

handful sunflower seeds (nuts or seeds of choice)

Dollops of dressing


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