Lattuga Recipe
Market greens, chicories, tarragon, anchovy breadcrumbs.
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Ingredients
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Greens
Anchovy Breadcrumbs
Method
Preparation of Greens
- 1
Wash and Dry the Greens
Rinse the market greens and chicories thoroughly under cold water. Shake off excess water or use a salad spinner to dry them completely.
- 2
Chop the Greens
Tear the market greens into bite-sized pieces and chop the chicories into thin strips. Place them into a large salad bowl.
- 3
Add Fresh Tarragon
Finely chop the fresh tarragon leaves and sprinkle them over the greens in the bowl.
Preparation of Anchovy Breadcrumbs
- 4
Make Breadcrumbs
If using stale bread, tear it into small pieces. If using fresh bread, toast it lightly until dry, then tear it. Place the bread in a food processor and pulse until it forms coarse crumbs.
- 5
- 6
Combine Breadcrumbs and Anchovy Mixture
Add the bread crumbs to the skillet and stir well to coat them in the anchovy mixture. Cook for another 2-3 minutes until breadcrumbs are crispy. Stir in freshly grated Parmesan cheese, and season with salt and black pepper to taste.
Assembly
- 7
Combine Greens and Breadcrumbs
Pour the crunchy anchovy breadcrumbs over the prepared greens in the salad bowl. Toss gently to combine, ensuring the greens are well coated with the anchovy breadcrumb mixture.
- 8
Serve
Serve immediately as a fresh salad, or chill in the refrigerator for up to 15 minutes before serving for a cooler dish.
