shrimp wedge salad with old bay breadcrumbs and hot sauce dressing

Soups & Salads

These mini wedges are coated in a creamy, anchovy-packed dressing and dredged in crunchy panko, making them easy to eat with your hands.

1 cup mayonnaise
1 (2-ounce) can flat anchovy fillets in oil (such as roland), drained
1 ounces parmigiano-reggiano cheese, finely grated (about 1/4 cup)
1 1/2 tablespoon red wine vinegar
1 tablespoon dijon mustard
1 small garlic clove
kosher salt, to taste
finely ground black pepper, to taste
2 tablespoons extra-virgin olive oil
1 cup panko
1/4 cup finely chopped fresh chives
2 teaspoons lemon zest
4 (4-ounce) heads little gem lettuce, stems trimmed, outer leaves removed, and heads cut lengthwise into 6 wedges each

Combine mayonnaise, anchovies, cheese, vinegar, mustard, and garlic in a food processor; process until smooth, about 45 seconds, stopping to scrape down sides as needed. Transfer mixture to a bowl; season generously with salt and pepper. Refrigerate, uncovered, until ready to use.
Heat olive oil in a medium skillet over medium until shimmering, about 2 minutes and 30 seconds. Add panko; cook, stirring occasionally, until lightly browned, about 5 minutes. Season with salt and pepper. Transfer to a small baking sheet; let cool 10 minutes. Stir in chives and lemon zest.
Using a small offset spatula, spread anchovy dressing over cut sides of lettuce. Dredge in panko mixture. Transfer to a platter or board, and serve.