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Mini Wedge Salads With Anchovy Dressing

Ingredients

• 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

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