Little Gems with Anchovy Vinaigrette and Croutons
1/2 pound Little Gem greens (hearts of baby romaine), or Romaine hearts
6 anchovy fillets
pinch of Fleur de sel (French sea salt)
juice of 1/2 a lemon
1/2 cup + 1 tbsp extra-virgin olive oil
1/4 cup fresh parmesan, finely grated, plus shavings for garnish
1 tbsp butter
3 cups fresh small bread cubes from a country loaf
salt and fresh pepper
To make the viniagrette, mash anchovies and a pinch of sea salt in a mortar and pestle. Transfer to a small bowl, add lemon juice and mix with a fork to combine. Pour in 1/2 cup olive oil in a slow stream and whisk with a fork to emulsify. Stir in 1/4 cup parmesan. Season with pepper.
For the croutons, heat remaining 1 tbsp oil and butter on a medium skillet over medium-high heat. Add bread cubes and cook for about 5 minutes. Bread cubes should be browned and crisp (yet still soft in the middle). Season with salt and pepper.
Drizzle dressing over greens (you may not wish to use all the dressing), and toss gently to coat. Transfer to salad plates, and top with croutons and fresh pepper. Serve immediately.
Serves 4 salad portions.
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