Seared Little Gem Lettuce with Buttermilk Anchovy and Bread Crumbs
Ingredients
- 1⁄4 cup plus 2 tsp. extra-virgin olive oil, divided
- 4 heads little gem lettuce (about 1 lb.), halved lengthwise
- Kosher salt
- 1⁄2 cup bread crumbs
- 1 clove garlic, peeled and lightly crushed
- 1 sprig of fresh thyme
- 1 large egg yolk
- 1 tsp. Dijon mustard
- 1⁄2 cup vegetable oil
- 6 oil-packed anchovy fillets, finely minced (1 Tbsp.)
- 1⁄4 cup plus 1 Tbsp. fresh lemon juice, divided
- 1 cup buttermilk
- 2 tbsp. fresh chervil, picked and coarsely chopped
- Freshly ground black pepper
Instructions
Organization Tags
Tags easily organize your Recipe Library
Comments