To learn more, read "Spring Fling" in our National edition. See all the recipes in this story: Slow-Cooked Lamb Shoulder with Pounded Herbs and Green Garlic; Baby Artichokes with Toasted Hazelnuts and Green Olives; Crispy Potatoes with Saffron Aioli and Almond Cake with Macerated Strawberries and Cardamom Cream.
Gem Lettuce with Crème Fraîche, Breakfast Radishes and Toasted Breadcrumbs
Recipe from the Tasting Table Test Kitchen
Yield: 8 to 10 servings, plus ½ cup extra dressing
Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes
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
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.
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