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Mini Wedge Salads with Anchovy Dressing
  • 1 cup mayonnaise
  • 1 (2-ounce) can flat anchovy fillets in oil (such as Roland), drained
  • 1 ounces Parmigiano-Reggiano cheese, finely grated (about ¼ cup)
  • 1 ½ tablespoon red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 small garlic clove
  • Kosher salt, to taste
  • Finely ground black pepper, to taste
  • 2 tablespoons extra-virgin olive oil
  • 1 cup panko
  • ¼ cup finely chopped fresh chives
  • 2 teaspoons lemon zest
  • 4 (4-ounce) heads Little Gem lettuce, stems trimmed, outer leaves removed, and heads cut lengthwise into 6 wedges each
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