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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.
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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.
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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.
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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.
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5
SPIN IT:
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6
-2 heads Little Gem romaine hearts, 2 heads Boston lettuce, or 1 head green or red leaf lettuce, can all be used
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7
-1 head radicchio or 3 endive for the lettuce
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8
-A few dashes of fish sauce for anchovies
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9
-Almonds or pecans in place of walnuts
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10
-Lemon juice for vinegar
