Grilled cos with anchovy aioli and mint

Instructions

1. Cut the cos lettuce in half vertically, keeping the stem attached (this prevents the lettuce from falling apart during the grilling process!). One cos lettuce head will be grilled, and the other will remain fresh –and can be kept refrigerated until needed later.
   
2. To make the dressing, combine the anchovy, egg yolks, garlic, and Dijon mustard in a food processor and blitz to create a thick sauce. With the motor still running, gradually pour in the vegetable oil, until it thickens. Season to taste with salt, pepper and lemon juice.
   
3. Preheat a barbecue or chargrill pan over high heat. Drizzle the cut-side of the cos lettuce generously with oil and sprinkle with salt and pepper, then grill, cut side down until charred.
   
4. To serve, separate the grilled and fresh cos lettuce leaves from the lettuce core, dress the leaves well with a spoonful of the anchovy aioli, then layer onto a large serving platter. Squeeze over a little lemon juice, drizzle with olive oil and sprinkle with black pepper. Finish with extra anchovies, mint leaves, candied walnuts (see Note) and a sprinkle of Parmesan cheese.

• To make the candy walnuts, set up a stand mixer with the whisk attachment fitted. Whisk two egg whites on high until doubled in size. Slowly add 150 g brown sugar while whisking. Add 1 tsp of black pepper and 1/2 tsp white pepper, 2 tsp honey and a generous pinch of salt flakes. Gently fold through 100 g of toasted walnuts, then bake for 30 minutes at 180˚C. Remove from the oven, season to taste with salt and serve.