Gem Lettuce with Crème Fraîche, Breakfast Radishes and Toasted Br
Prep Time:
30 minutes
Cook Time:
12 minutes
Servings:
8 to 10 servings, plus ½ cup extra dressing
Ingredients
  • ¾ cup fresh breadcrumbs
  • 1½ tablespoons extra-virgin olive oil
  • ½ cup crème fraîche, at room temperature
  • ⅓ cup extra-virgin olive oil 
  • ½ cup loosely packed fresh basil
  • ½ cup loosely packed fresh tarragon
  • 3 tablespoons chopped fresh chives
  • 3 tablespoons white wine vinegar
  • 2 teaspoons lemon juice
  • 4 oil-packed anchovy fillets, drained and coarsely chopped
  • 1 garlic clove, minced
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 8 heads of gem lettuce, leaves separated  or 4 hearts of romaine, leaves torn
  • 5 breakfast radishes, thinly sliced
  • Zest from one Meyer lemon
  • 1 teaspoon Aleppo pepper
  • ¼ teaspoon salt
Directions
  1. Toast the breadcrumbs: Preheat the oven to 350°. Toss the breadcrumbs with the olive oil and spread on a rimmed baking sheet. Transfer to the oven and cook, stirring occasionally, until golden brown, about 12 minutes. Set aside.
  2. Make the dressing: In a blender, combine the crème fraîche, olive oil, basil, tarragon, chives, vinegar, lemon juice, anchovies, garlic, salt and pepper and blend until well combined and smooth. Transfer to a bowl. If the dressing looks thick, whisk in 1 tablespoon of water.
  3. In a large bowl, gently toss together the lettuce, radishes, Aleppo pepper, salt and ¾ cup of the dressing until every leaf is evenly coated. Top with breadcrumbs and lemon zest and serve.