Mini Wedge Sal­ads with An­chovy Dress­ing

Food & Wine - - RECIPES -


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.

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