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.
ingredient
- 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.
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