cos and mini cucumber with creamy dill dressing
the salad that turned up objectively over-dressed but still stole the show
ingredients
3 or 4 baby cos lettuce (depending how baby they are)
4 -6 baby cucumber (as above)
⅓ cup Greek yoghurt
⅓ cup sour cream
1 garlic clove, finely grated
40g feta
1 tsp Dijon mustard
Zest of ½ lemon
2 tbsp lemon juice
Small handful dill, finely chopped
Salt and freshly cracked black pepper
method
Separate the cos leaves and slice into thick ribbons. Trim the ends of the mini cucumbers and cut them on a sharp angle into bite-sized pieces.
To make the dressing, combine the yoghurt, sour cream, feta, garlic, Dijon mustard, lemon zest and lemon juice in a small bowl. Stir in the dill and season with salt and plenty of black pepper.
You can now either add a few spoonfuls of the dressing to the salad and toss gently until coated. Or dress the cucumber and cos lightly with olive oil, salt and pepper, spread on a platter and top with dramatic dollops of dressing.
Serves 4 - 6 as a side
