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Grilled hearts of cos with roquefort dressing & crispy prosciutto


  • Combine the mayonnaise, sour cream, spring onions, lemon juice, roquefort and ground pepper with enough buttermilk to reach dressing consistency. Taste for seasoning and set aside. 
  • Spray the cos leaves with oil and cook on a preheated ridged grill (or BBQ) until slightly charred and tender.
  • At the same time, cook the prosciutto in a little hot oil until shrivelled. Then drain well on kitchen paper towels.
  • Arrange the lettuce on individual plates, spoon a decent amount of the dressing on top and garnish with the and parsley. Serve with any extra dressing in a small bowl on the side.


  • ½ cup mayonnaise
  • 3 tbsp sour cream
  • 2 spring (green) onions, finely chopped
  • a good squeeze of lemon juice
  • ¼-½ cup crumbled roquefort
  • freshly ground pepper
  • a splash of buttermilk
  • inner hearts of 2 cos lettuces, cut in half lengthways
  • olive oil spray
  • 8 slices prosciutto
  • olive oil
  • 2 tbsp chopped Italian (flat leaf) parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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