Mini Wedge Salads with Anchovy Dressing

Name: Mini Wedge Salads with Anchovy Dressing
Total time: 35 min
Ingredients: 1 cup mayonnaise; 1 (2-ounce) can flat anchovy fillets in oil (such as Roland), drained; 1 ounces Parmigiano-Reggiano cheese, finely grated (about 1/4 cup); 1 1/2 tablespoon red wine vinegar; 1 tablespoon Dijon mustard; 1 small garlic clove; Kosher salt, to taste; Finely ground black pepper, to taste; 2 tablespoons extra-virgin olive oil; 1 cup panko; 1/4 cup finely chopped fresh chives; 2 teaspoons lemon zest; 4 (4-ounce) heads Little Gem lettuce, stems trimmed, outer leaves removed, and heads cut lengthwise into 6 wedges each

3.5

(2)

2 Reviews

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.

By

Justin Chapple

Updated on October 1, 2018

Mini Wedge Salads with Anchovy Dressing — 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. Photo: Greg DuPree

Total Time:

35 mins

Yield:

2 dozen salads

Ingredients

1 cup mayonnaise
1 (2-ounce) can flat anchovy fillets in oil (such as Roland), drained
1 ounces Parmigiano-Reggiano cheese, finely grated (about 1/4 cup)
1 1/2 tablespoon red wine vinegar
1 tablespoon Dijon mustard
1 small garlic clove
Kosher salt, to taste
Finely ground black pepper, to taste
2 tablespoons extra-virgin olive oil
1 cup panko
1/4 cup finely chopped fresh chives
2 teaspoons lemon zest
4 (4-ounce) heads Little Gem lettuce, stems trimmed, outer leaves removed, and heads cut lengthwise into 6 wedges each

Directions

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.
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.
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.