Super Simple Cos Salad with Creamy Dill Dressing

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This simple cos salad with creamy dill dressing is a staple side dish you’ll want to keep on regular rotation at your dinner table. It’s quick and foolproof to make, and designed to impress with hardly any effort.

Fresh Caesar salad with romaine lettuce and creamy dressing in a ceramic bowl.

Keep your sides simple with this cos salad. Crisp leaves are paired with a creamy dressing of mayonnaise and sour cream, brightened with lemon, and flavoured with fresh dill. From there, it’s easy to make it your own by swapping in different herbs or adding extra elements to the salad depending on what you have on hand. I have made the dressing with a combination of dill, mint and basil for my Dinner Party Club pop-up restaurant before and people always love it.

Ingredients

Cos lettuce: You can use baby cos or romaine, they have a mild flavour and great crunch.

Mayonnaise: This gives the dressing richness and a smooth creamy texture.

Sour cream: Adds a little tang and enriches the mayonnaise.

Dijon mustard: Gives a sharpness and a little mild heat. You can use whole grain mustard also.

Lemon: This will brighten the whole dressing using the juice and the zest.

How to make the creamy dill dressing

Fresh dill, dijon mustard, sour cream, mayonnaise, lemon juice and zest in a mixing bowl.

ONE: Add all ingredients to a large mixing bowl.

Creamy herb mixture with dill and lemon zest, in a mixing bowl.

TWO: Whisk until well combined. It’s as simple as that!

Variations & Substitutions

You can make a tangier dressing by substituting some or all of the sour cream for greek yoghurt. Try a coconut yoghurt for a dairy free option.

The dill can be replaced or joined by any other fresh soft herbs. Try basil, mint, parsley, sage – whatever you have growing in the garden. Use herbs you are already using in other dishes to tie the flavours together.

Storing Leftovers

I always make a big batch of the dressing and use it throughout the week for lunches. It will last in the fridge as long as the best before dates on your sour cream and mayonnaise. However, the herbs will start to discolour after a couple of days.

Frequently Asked Questions

Can I make this ahead of time?

Yes, you can make the dressing as far as a day in advance and keep it in the fridge. Dress the salad just before serving so the leaves stay crisp.

Can I use dried dill?

This recipe requires fresh dill, or any other fresh soft herb.

The Recipe

I’d love to hear how you get on with making this recipe if you try it and how much you enjoyed eating it! Leave a review below for me to read, or tag me on Instagram if you share a photo.