Carla Lalli Music'S Spring Lettuces With Anchovy Cream
- 2/3 cup heavy cream
- 2 oil-packed anchovy fillets
- 1/2 bunch parsley, stems and leaves separated, leaves roughly chopped
- 3 garlic cloves, smashed
- 1 pinch kosher salt, plus more to taste
- 1 pinch freshly ground pepper, plus more to taste
- 2/3 cup walnuts, roughly chopped
- 1/4 cup extra-virgin olive oil
- 2 small heads lettuce, leaves separated, washed, and dried
- 2 teaspoons red wine vinegar
- 1 pinch flaky sea salt, for serving
- In a small saucepan, combine cream, anchovies, parsley stems, garlic, a pinch of salt, and several grinds of pepper and bring to a very gentle simmer over medium heat. Remove from heat, cover, and let sit 10 minutes for flavors to infuse.
- Meanwhile, in a small skillet, combine walnuts and olive oil and cook over medium heat, tossing and stirring often, until nuts are deep golden and toasty in spots, about 3 minutes. Transfer to a small bowl, season with salt, and stir. Let cool.
- Pluck the parsley stems out of the cream mixture, then use a fork to whisk the mixture and break the garlic and anchovies into small pieces (the fillets should disintegrate without any effort). Taste dressing and season with salt, if needed.
- Toss lettuce in a large serving bowl or platter with vinegar, then season with flaky salt. Spoon dressing over (use all of it even though it might seem like a lot). Stir walnuts and chopped parsley together and scatter over the salad. Season with more flaky salt and pepper.
- SPIN IT:
- -2 heads Little Gem romaine hearts, 2 heads Boston lettuce, or 1 head green or red leaf lettuce, can all be used
- -1 head radicchio or 3 endive for the lettuce
- -A few dashes of fish sauce for anchovies
- -Almonds or pecans in place of walnuts
- -Lemon juice for vinegar
heavy cream, oil, parsley, garlic, kosher salt, freshly ground pepper, walnuts, extravirgin olive oil, heads lettuce, red wine vinegar, salt
Taken from food52.com/recipes/80709-carla-lalli-music-s-spring-lettuces-with-anchovy-cream (may not work)