Ingredients
Dressing:
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1 cup mayonnaise
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1/2 cup finely grated parmesan cheese
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1 tablespoon fresh lemon juice
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1 teaspoon lemon zest
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2 cloves garlic, minced
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4 anchovy filets, minced
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2 teaspoons Dijon mustard
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1/2 teaspoon freshly cracked black pepper
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6 little gem lettuce heads, quartered lengthwise
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1 cup crushed crouton crumbs
Directions
- In bowl, stir together mayonnaise, parmesan, lemon juice, lemon zest, garlic, anchovy, Dijon and black pepper.
- If serving immediately: dip each lettuce quarter half way into dressing and press into crumbs to coat. Serve on platter.
- If serving over longer period of time: Arrange lettuce quarters on platter and fill two bowls with dressing and crouton crumbs. Invite guests to "double dip" or create a small instruction sign.
