Mini Wedge Salads with Anchovy Dressing
TOTAL 35 MIN; MAKES 2 DOZEN SALADS
These mini wedges are coated in a creamy, anchovy-packed dressing and dredged in crunchy panko, making them easy to eat with your hands. Alternatively, you can serve the dressing and breadcrumbs alongside the lettuce wedges, for easy dipping. 1 cup mayonnaise 1 (2-oz.) can flat anchovy fillets in oil (such as Roland), drained 1 oz. Parmigiano-Reggiano cheese, finely grated (about 1/4 cup) 11/2 Tbsp. red wine vinegar 1 Tbsp. Dijon mustard 1 small garlic clove Kosher salt, to taste Finely ground black pepper, to taste 2 Tbsp. extra-virgin olive oil 1 cup panko 1/4 cup finely chopped fresh chives 2 tsp. lemon zest 4 (4-oz.) heads Little Gem lettuce, stems trimmed, outer leaves removed, and heads cut lengthwise into 6 wedges each
1. Combine mayonnaise, anchovies, cheese, vinegar, mustard, and garlic in a food processor; process until smooth, about 45 seconds, stopping to scrape down sides as needed. Transfer mixture to a bowl; season generously with salt and pepper. Refrigerate, uncovered, until ready to use.
2. Heat olive oil in a medium skillet over medium until shimmering, about 2 minutes and 30 seconds. Add panko; cook, stirring occasionally, until lightly browned, about 5 minutes. Season with salt and pepper. Transfer to a small baking sheet; let cool 10 minutes. Stir in chives and lemon zest.
3. Using a small offset spatula, spread anchovy dressing over cut sides of lettuce. Dredge in panko mixture. Transfer to a platter or board, and serve.
MAKE AHEAD Store dressing in an airtight container in refrigerator up to 5 days.