Mini Wedge Salads with Anchovy Dressing

4.0
(3)
3 Reviews

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.

By
Justin Chapple
Justin Chapple
Justin Chapple
Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award.
Food & Wine's Editorial Guidelines
Updated on August 2, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
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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. Alternatively, you can serve the dressing and breadcrumbs alongside the lettuce wedges, for easy dipping. Photo: Greg DuPree
Total Time:
35 mins
Yield:
2 dozen salads
Cook Mode (Keep screen awake)

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.

Make Ahead

Store dressing in an airtight container in refrigerator up to 5 days.

Originally appeared: October 2018

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