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mini wedge salads with anchovy dressing

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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.

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:

  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.

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