2 egg yolks
1/2 teaspoon minced garlic
1 tablespoon Dijon mustard
1/2 teaspoon minced anchovies
1 1/2 tablespoons muscatel vinegar (can also use white balsamic)
1 1/2 teaspoons Champagne vinegar
1/4 cup cream
2 tablespoons extra virgin olive oil
Pinch of salt
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh thyme
2 teaspoons lemon juice
4-6 heads of Little Gem lettuces, washed cored, and separated into leaves
3 small heads red endive, washed, cored, and separated into spears
1/2 cup breadcrumbs, toasted until crisp in olive oil
1/2 cup grated Serena cheese, or any other hard grating cheese, like Dry Jack or Parmigiano-Reggiano
Chopped chives, for garnish
Chopped chervil, for garnish (optional)
1. For the dressing: place the yolks, garlic, mustard, and anchovies in a blender. Process on high speed until fully incorporated. Add vinegars and blend together. Next, add cream and process for a few more seconds. Slowly drizzle in oil with the motor running. Season to taste with salt.
2. Place salad dressing in a bowl and stir in all of the chopped herbs. Finish with lemon juice and stir to incorporate.
3. To assemble: place lettuces in a large bowl. Toss with dressing until evenly coated (we even suggest massaging it into the leaves so puddles don't form in the endive spears). Divide among 4-6 plates and sprinkle each with a generous amount of breadcrumbs, cheese, chives, and chervil, if using.