![Mini Wedge Salads with Anchovy Dressing](https://cdn.statically.io/img/www.foodandwine.com/thmb/QMqeiw6zKQFnFT5-W10pflWC08E=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/mini-wedge-salads-with-anchovy-dressing-XL-RECIPE1018-73c537e3ba6c4cda9a28cbeb19e82043.jpg)
Ingredients
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1 cup mayonnaise
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1 (2-ounce) can flat anchovy fillets in oil (such as Roland), drained
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1 ounces Parmigiano-Reggiano cheese, finely grated (about 1/4 cup)
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1 1/2 tablespoon red wine vinegar
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1 tablespoon Dijon mustard
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1 small garlic clove
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Kosher salt, to taste
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Finely ground black pepper, to taste
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2 tablespoons extra-virgin olive oil
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1 cup panko
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1/4 cup finely chopped fresh chives
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2 teaspoons lemon zest
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4 (4-ounce) heads Little Gem lettuce, stems trimmed, outer leaves removed, and heads cut lengthwise into 6 wedges each
Directions
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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.
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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.
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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.