- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
April Bloomfield uses Little Gem lettuce in place of romaine in this sensational salad, adapted from her book,
Ingredient:
- 1/2 pound day-old rustic Italian bread, crusts discarded and bread torn into bite-size pieces
- 10 anchovy fillets, plus more for garnish
- 1/4 cup red wine vinegar
- 3 tablespoons Dijon mustard
- 2 garlic cloves
- 1 large egg
- 1 cup vegetable oil
- 1/3 cup freshly grated Parmigiano-Reggiano cheese, plus finely shredded cheese, for serving
- Kosher salt
- Freshly ground pepper
- 18 ounces Little Gem lettuce, leaves separated and chilled
