Little Gem Lettuces with Marinated Anchovies and Bottarga

Name: Little Gem Lettuces with Marinated Anchovies and Bottarga
Ingredients: 2 tbsp. white wine vinegar; 4 oil-cured or salt-cured brown anchovy fillets; 2 tbsp. Dijon mustard; 1 small garlic clove, grated or minced; 1 pinch salt; 1 pinch sugar; 2 cups canola oil; 5 heads little gem lettuces (or any petite crunchy lettuce, like baby romaine), trimmed and separated into leaves; Fresh lemon juice, for drizzling; Extra-virgin olive oil, for drizzling; About 10 marinated white anchovies such as boquerones, for garnish (optional); Finely grated bottarga (cured mullet roe), for garnish; Thinly sliced spring onion, for garnish (optional); Freshly ground black pepper

www.saveur.com

A unique riff on a Caesar salad, this version from Hart's in Brooklyn has salty bottarga and marinated anchovies.

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Ingredients

2 tbsp. white wine vinegar
4 oil-cured or salt-cured brown anchovy fillets
2 tbsp. Dijon mustard
1 small garlic clove, grated or minced
1 pinch salt
1 pinch sugar
2 cups canola oil
5 heads little gem lettuces (or any petite crunchy lettuce, like baby romaine), trimmed and separated into leaves
Fresh lemon juice, for drizzling
Extra-virgin olive oil, for drizzling
About 10 marinated white anchovies such as boquerones, for garnish (optional)
Finely grated bottarga (cured mullet roe), for garnish
Thinly sliced spring onion, for garnish (optional)
Freshly ground black pepper