Gem Lettuce With Crème Fraîche, Breakfast Radishes And Toasted Br

Ingredients

• Breadcrumbs
• ¾ cup fresh breadcrumbs
• 1½ tablespoons extra-virgin olive oil
• Dressing
• ½ cup crème fraîche, at room temperature
• ⅓ cup extra-virgin olive oil 
• ½ cup loosely packed fresh basil
• ½ cup loosely packed fresh tarragon
• 3 tablespoons chopped fresh chives
• 3 tablespoons white wine vinegar
• 2 teaspoons lemon juice
• 4 oil-packed anchovy fillets, drained and coarsely chopped
• 1 garlic clove, minced
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• Salad
• 8 heads of gem lettuce, leaves separated  or 4 hearts of romaine, leaves torn
• 5 breakfast radishes, thinly sliced
• Zest from one Meyer lemon
• 1 teaspoon Aleppo pepper
• ¼ teaspoon salt

Directions

1. Toast the breadcrumbs: Preheat the oven to 350°. Toss the breadcrumbs with the olive oil and spread on a rimmed baking sheet. Transfer to the oven and cook, stirring occasionally, until golden brown, about 12 minutes. Set aside.
2. Make the dressing: In a blender, combine the crème fraîche, olive oil, basil, tarragon, chives, vinegar, lemon juice, anchovies, garlic, salt and pepper and blend until well combined and smooth. Transfer to a bowl. If the dressing looks thick, whisk in 1 tablespoon of water.
3. In a large bowl, gently toss together the lettuce, radishes, Aleppo pepper, salt and ¾ cup of the dressing until every leaf is evenly coated. Top with breadcrumbs and lemon zest and serve.