Butter Lettuce With Parmigiano Dressing And Polenta Croutons

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Los Angeles Times


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2 to 3 heads butter lettuce

1/4 cup Parmigiano dressing

Wedge of Parmigiano-Reggiano

24 polenta croutons

1 cup best-quality olive oil, divided

2 anchovy fillets, chopped

1 clove garlic, minced

2 egg yolks

2 tablespoons plus 3/4 teaspoon Pecorino Romano

2 tablespoons plus 3/4 teaspoon Parmigiano-Reggiano

2 tablespoons Dijon mustard

Juice of 1 lemon

Salt and pepper

1 teaspoon salt

4 1/2 ounces dry polenta or corn meal (a generous 3/4 cup)

1 tablespoon olive oil

2 tablespoons grated Parmigiano-Reggiano

Canola oil for frying

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