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Gem Lettuce Salad with Chile Dressing and Breadcrumbs
Ingredients
  • 2 large egg yolks
  • 2 oil-packed Calabrian chiles, drained and chopped
  • 1 oil-packed anchovy fillet, drained
  • 2 tablespoons fresh lemon juice
  • 1 ½ tablespoons red wine vinegar
  • 1 tablespoon sour cream
  • ½ tablespoon balsamic vinegar
  • ½ tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • ½ teaspoon minced garlic
  • A few dashes of Tabasco
  • ½ cup grapeseed oil
  • ¼ cup extra-virgin olive oil
  • ¼ cup freshly grated Parmigiano-Reggiano
  • 2 tablespoons minced shallot
  • Kosher salt
  • Pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 cup panko
  • ½ teaspoon chopped oregano
  • A few pinches of garlic powder
  • Kosher salt
  • 4 heads of Little Gem lettuce (1 pound), leaves pulled apart
  • Freshly grated Parmigiano-Reggiano
  • Chopped parsley, for garnish
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