Cos Salad with Avocado Green Goddess Dressing

Cook time 25 minutes
Servings 4 as a shared platter


4 eggs, at room temperature

2 heads baby cos, cut into wedges

1 Lebanese cucumber, sliced lengthways into ribbons

4 radish, very thinly sliced

1/3 cup hazelnuts, roasted and chopped

Green goddess dressing

½ ripe avocado

½ a garlic clove

2 anchovy fillets in oil, drained

⅓ cup parsley leaves

2 tbsp chopped chives

2 tbsp chopped tarragon leaves

¼ cup Extra Virgin Olive Oil

1 tbsp white wine vinegar

⅓ cup yoghurt

Cos Salad with Avocado Green Goddess Dressing


For the dressing, place the avocado, garlic, anchovies and herbs in a small food processor or a blender, season with salt and blend until smooth. With the motor running add the vinegar and extra virgin olive oil then add the yoghurt and pulse to just combine. Place in a bowl, cover surface directly with plastic wrap and chill until needed.

For the eggs, bring a saucepan of water to the boil over medium high heat. Gently lower in the eggs and cook for 6 ½ minutes then immediately remove and place in iced water to stop cooking. Chill for a few minutes, peel and halve.

Arrange the cos wedges on a platter. Drape around the cucumber and scatter over the radish. Place the halved eggs, scatter with nuts then drizzle (zigzag) over some of the dressing. Serve with remaining dressing on the side.