Little Gem Lettuce with White Anchovies

By bjlazyl

Ingredients

• 1/4 cup Champagne vinegar
• 1/2 small shallot, chopped
• 1 1/2 tablespoons Dijon mustard
• 1 1/2 tablespoons honey
• 2 cups lightly packed mixed herbs, such as chives, parsley, tarragon and dill
• 1/4 cup canola oil
• 1/4 cup extra-virgin olive oil
• Kosher salt
• Pepper
• Six 6-ounce heads of Little Gem lettuce or hearts of romaine, dark outer leaves discarded and inner leaves separated (1 1/2 pounds)
• 8 radishes, thinly sliced
• 24 white anchovies (alici or boquerones)

Details

Servings 8
Cooking time 35mins
Adapted from foodandwine.com

Preparation

Step 1

In a blender, combine the vinegar with the shallot, mustard, honey and 1 cup of the herbs and puree until nearly smooth. With the machine on, gradually add both oils and puree until very smooth. Scrape the dressing into a small bowl and season with salt and pepper.

In a large serving bowl, gently toss the lettuce with half of the dressing and 1/2 cup of the herbs. Scatter the radishes, anchovies and the remaining 1/2 cup of herbs on top of the salad and serve, passing the remaining dressing at the table.