Mini Wedge Salads with Anchovy Dressing

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

Steps

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.