Little Gem Lettuce with White Anchovies

Star chef Geoffrey Zakarian's herb-packed salad dressing is brightly flavored, sweet and tangy; it's like green goddess dressing but without the mayonnaise or sour cream.

Photo by Andrei F.
Adapted from foodandwine.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodandwine.com

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)

Directions

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.
 Make Ahead The dressing can be refrigerated for up to 3 hours. Suggested Pairing Pair this dish with a zesty and peppery Austrian Gruner Veltliner.

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