Little Gem Lettuce with White Anchovies

• 1/4 cup Champagne vinegar
• 1/2 small shallot, chopped
• 1 1/2 tablespoons Dijon mustard
• 1 1/2 tablespoons honey
• 2 cups lightly packed mixed herbs, such as chives, parsley, tarragon and dill
• 1/4 cup canola oil
• 1/4 cup extra-virgin olive oil
• Kosher salt
• Pepper
• Six 6-ounce heads of Little Gem lettuce or hearts of romaine, dark outer leaves discarded and inner leaves separated (1 1/2 pounds)
• 8 radishes, thinly sliced
• 24 white anchovies (alici or boquerones)

1. In a blender, combine the vinegar with the shallot, mustard, honey and 1 cup of the herbs and puree until nearly smooth.
2. With the machine on, gradually add both oils and puree until very smooth.
3. Scrape the dressing into a small bowl and season with salt and pepper.
4. In a large serving bowl, gently toss the lettuce with half of the dressing and 1/2 cup of the herbs.
5. Scatter the radishes, anchovies and the remaining 1/2 cup of herbs on top of the salad and serve, passing the remaining dressing at the table.

vinegar, shallot, mustard, honey, mixed herbs, canola oil, extravirgin olive oil, kosher salt, pepper, gem lettuce, radishes, white anchovies

Taken from www.foodandwine.com/recipes/little-gem-lettuce-white-anchovies (may not work)