- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
These mini wedges are coated in a creamy, anchovy-packed dressing and dredged in crunchy panko, making them easy to eat with your hands.
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
