Chopped Little Gem Recipe
BROWN BUTTER ANCHOVY DRESSING, SOURDOUGH CROUTONS, PECORINO, CURED EGG YOLK
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Ingredients
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Salad
Brown Butter Anchovy Dressing
Cured Egg Yolk
Finishing & Garnish
Method
Cured Egg Yolk
- 1
Prepare cure and cure yolks
Line a shallow baking dish with plastic wrap. In a bowl combine fine sea salt and granulated sugar. Spread half of the cure mixture in the bottom of the dish to create an even 1/4" bed. Carefully separate yolks from whites (reserve whites for another use). Gently nestle each yolk into the salt-sugar bed, spacing them so they don't touch. Cover yolks with the remaining cure, fully burying them. Tightly cover with plastic wrap and refrigerate for 4–6 hours for a soft-set cured yolk or 12–24 hours for a firmer, grateable cured yolk. After curing, gently brush off excess cure under a light stream of water and pat yolks dry. Transfer to a small airtight container and refrigerate until ready to use. (Makes 6 cured yolks.)
Brown Butter Anchovy Dressing
- 2
Brown the butter
In a small to medium stainless-steel or light-colored skillet, melt the unsalted butter over medium heat. Swirl the pan frequently. After 4–6 minutes the butter will foam, then the milk solids will brown and produce a nutty aroma and golden-brown flecks. Remove from heat as soon as it reaches a deep amber-golden color to avoid burning. Transfer brown butter to a heatproof bowl and let cool slightly for 2 minutes.
- 3
Combine anchovies and aromatics
While butter cools slightly, mince the anchovy fillets finely and smash the garlic clove flat with the blade of a knife then mince finely. In a small bowl or jar, add the minced anchovies and garlic, Dijon mustard, red wine vinegar, lemon juice, honey, and black pepper. Whisk to combine.
- 4
Emulsify dressing
Pour the warm (not hot) brown butter slowly into the anchovy mixture while whisking constantly to emulsify. Add the neutral oil in a slow stream while whisking to further stabilize the emulsion. Taste and adjust seasoning with additional vinegar or lemon if needed. The dressing should be smooth, savory, slightly tangy, and golden-brown in color. If the emulsion breaks, whisk in 1 tsp warm water to bring it together.
Croutons
- 5
Prep and toast croutons
Preheat oven to 375°F (190°C). Toss sourdough cubes with 2 tbs olive oil and 1/2 tsp kosher salt until evenly coated. Spread in a single layer on a rimmed baking sheet. Bake for 10–14 minutes, stirring once halfway, until golden and crisp. Remove from oven and while still warm, toss with 2 tbs finely grated Pecorino so the cheese melts slightly into the croutons. Let cool to room temperature.
Salad Assembly
- 6
Prepare lettuce and cheese
Wash Little Gem heads, then halve lengthwise and finely chop crosswise into 1/2" pieces (or coarse chop by hand) to yield a chopped salad texture. Dry thoroughly (spin or pat). Transfer chopped lettuce to a large mixing bowl. Add 1/2 cup grated Pecorino Romano and toss to combine.
- 7
Dress and toss
Add 3–4 tablespoons of the brown butter anchovy dressing to the bowl with the lettuce and Pecorino. Toss thoroughly to coat — add more dressing a tablespoon at a time if needed. Taste and season with remaining kosher salt and freshly ground black pepper to taste (start with 1/4 tsp more salt).
- 8
Add croutons and finish
Just before serving, fold in the cooled sourdough-Pecorino croutons to maintain crunch. Grate or shave the cured egg yolks over the top: for a delicate finish, use a microplane to dust the yolks thinly across the salad; for larger shards, use a small knife to cut into slivers. Sprinkle remaining 1/4 cup Pecorino and snipped chives over the salad. Serve immediately while croutons are crisp.