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Ingredients
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Salad
Method
Preparation
- 1
Make the Anchovy Ranch Dressing
In a medium bowl, combine mayonnaise, sour cream, buttermilk, anchovy fillets, garlic powder, onion powder, dried dill, salt, and black pepper. Whisk until smooth and well combined. Adjust seasoning to taste, then refrigerate for at least 30 minutes.
- 2
Prepare the Little Gem Lettuce
While the dressing is chilling, wash and dry the Little Gem lettuce heads. Cut them in half lengthwise and place them cut-side up on a serving platter.
- 3
Assembly
Drizzle the chilled anchovy ranch dressing generously over the cut lettuce. Sprinkle grated Parmigiano-Reggiano cheese on top followed by the crumbled focaccia. Garnish with chopped chives.