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Ingredients
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Salad Base
Dressing
Toppings
Method
Salad Preparation
- 1
Prepare the Lettuce
Wash the Little Gem lettuce heads thoroughly under cold water. Pat them dry with a clean kitchen towel. Cut each head in half lengthwise to create wedges.
- 2
Season the Lettuce
In a large bowl, drizzle 2 tablespoons of olive oil over the lettuce wedges. Sprinkle with salt and black pepper. Toss gently to coat the lettuce evenly.
Dressing Preparation
- 3
Make the Dressing
In a food processor, combine the anchovy fillets, garlic clove, Dijon mustard, Worcestershire sauce, and lemon juice. Blend until smooth.
- 4
Add Olive Oil
With the processor running, slowly drizzle in 6 tablespoons of olive oil until the dressing is emulsified and creamy.
- 5
Finish the Dressing
Stir in 1 cup of grated Parmesan cheese and season with salt and black pepper to taste. Blend briefly to combine.
Assembling the Salad
- 6
Combine Salad and Dressing
In a large serving bowl, arrange the dressed lettuce wedges. Drizzle the prepared dressing generously over the top.
- 7
Add Toppings
Sprinkle 1 cup of breadcrumbs and an additional 1 cup of grated Parmesan cheese over the dressed salad. Finish with a tablespoon of chopped parsley for garnish.
- 8
Serve
Serve immediately while the salad is fresh and the toppings are crunchy.
