Carla Lalli Music'S Spring Lettuces With Anchovy Cream

1. 1

   In a small saucepan, combine cream, anchovies, parsley stems, garlic, a pinch of salt, and several grinds of pepper and bring to a very gentle simmer over medium heat. Remove from heat, cover, and let sit 10 minutes for flavors to infuse.

2. 2

   Meanwhile, in a small skillet, combine walnuts and olive oil and cook over medium heat, tossing and stirring often, until nuts are deep golden and toasty in spots, about 3 minutes. Transfer to a small bowl, season with salt, and stir. Let cool.

3. 3

   Pluck the parsley stems out of the cream mixture, then use a fork to whisk the mixture and break the garlic and anchovies into small pieces (the fillets should disintegrate without any effort). Taste dressing and season with salt, if needed.

4. 4

   Toss lettuce in a large serving bowl or platter with vinegar, then season with flaky salt. Spoon dressing over (use all of it even though it might seem like a lot). Stir walnuts and chopped parsley together and scatter over the salad. Season with more flaky salt and pepper.

5. 5

   SPIN IT:

6. 6

   -2 heads Little Gem romaine hearts, 2 heads Boston lettuce, or 1 head green or red leaf lettuce, can all be used

7. 7

   -1 head radicchio or 3 endive for the lettuce

8. 8

   -A few dashes of fish sauce for anchovies

9. 9

   -Almonds or pecans in place of walnuts

10. 10

    -Lemon juice for vinegar

* Per serving · 4 servings · Values may vary.