Lettuces Recipe

Prepare shallots: peel and slice the shallots very thin (use a mandoline or a sharp knife). Pat dry with paper towels to remove surface moisture.

Heat oil: pour neutral oil into a medium saucepan or skillet to a depth of about 1/2"–1". Heat over medium-high until it reaches 325–350°F (use a thermometer) or until a small piece of bread sizzles gently.

Fry shallots: working in small batches, add a handful of sliced shallots to the hot oil and fry, stirring often, until golden brown and crisp, about 2–4 minutes depending on thickness. Do not over-brown.

Drain and salt: remove with a slotted spoon to a paper towel-lined tray, sprinkle immediately with 1/4 tsp kosher salt. Cool completely — they will crisp further as they cool. Store on paper towels until assembly.

Combine base ingredients: in a medium bowl, whisk together 1/2 cup mayonnaise, 2 tbsp Greek yogurt (if using), 2 tbsp lemon juice, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp anchovy paste or 2 mashed anchovy fillets, and 1 finely grated garlic clove until smooth.

Emulsify: while whisking continuously, slowly drizzle in 3 tbsp extra-virgin olive oil to create a glossy emulsion. If you prefer a thinner dressing, whisk in 1–2 tbsp cold water to reach desired consistency.

Season: add 1/2 tsp freshly ground black pepper and 1/4 tsp kosher salt, taste and adjust seasoning — add a bit more lemon for brightness or a pinch more anchovy for savory depth.

Chill briefly: refrigerate the dressing for at least 10 minutes to let flavors meld (can be made up to 24 hours ahead).

Prepare lettuces: dry the torn romaine and halved little gem thoroughly in a salad spinner or with clean towels so dressing clings. Place 6 cups torn romaine and 2 cups halved little gem into a large mixing bowl or onto a serving platter.

Add anchovies: reserve 2 whole anchovy fillets for garnish. Finely chop the remaining anchovy fillets and sprinkle them over the lettuce to distribute umami. (Alternatively, use the anchovy paste already in the dressing and reserve all fillets for garnish.)

Dress the greens: add about 3/4 of the prepared Caesar dressing to the greens (start with ~4 tbsp). Gently toss or use tongs to coat leaves evenly. Add more dressing to taste, but avoid overdressing — the leaves should be lightly glossy, not soggy.

Add cheese: shave or grate 1/2 cup barricato al pepe (or Pecorino/Parmesan with cracked pepper) over the dressed greens and toss lightly to distribute the cheese.

Top with crunch: sprinkle 1/2 cup cooled crispy shallots over the salad for texture.

Garnish and finish: arrange the reserved 2 anchovy fillets on top, crack 1/4 tsp fresh black pepper over everything, and serve with lemon wedges if desired.