Gem Lettuce with Crème Fraîche, Breakfast Radishes and Toasted Breadcrumbs

By lorik

Ingredients

• Breadcrumbs:
• 3/4 cup fresh breadcrumbs
• 1 1/2 tablespoons extra-virgin olive oil
• Dressing:
• 1/2 cup crème fraîche, at room temperature
• 1/3 cup extra-virgin olive oil
• 1/2 cup loosely packed fresh basil
• 1/2 cup loosely packed fresh tarragon
• 3 tablespoons chopped fresh chives
• 3 tablespoons white wine vinegar
• 2 teaspoons lemon juice
• 4 oil-packed anchovy fillets, drained and coarsely chopped
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Salad:
• 8 heads of gem lettuce, leaves separated or 4 hearts of romaine, leaves torn
• 5 breakfast radishes, thinly sliced
• Zest from one Meyer lemon
• 1 teaspoon Aleppo pepper
• 1/4 teaspoon salt

Preparation

Step 1

1. Toast the breadcrumbs: Preheat the oven to 350°. Toss the breadcrumbs with the olive oil and spread on a rimmed baking sheet. Transfer to the oven and cook, stirring occasionally, until golden brown, about 12 minutes. Set aside.

2. Make the dressing: In a blender, combine the crème fraîche, olive oil, basil, tarragon, chives, vinegar, lemon juice, anchovies, garlic, salt and pepper and blend until well combined and smooth. Transfer to a bowl. If the dressing looks thick, whisk in 1 tablespoon of water.

3. In a large bowl, gently toss together the lettuce, radishes, Aleppo pepper, salt and ¾ cup of the dressing until every leaf is evenly coated. Top with breadcrumbs and lemon zest and serve.