Ingredients
Preparation
- Chop lettuce and radicchio into bite sized pieces.
- Clean and debone anchovies.
- In a bowl, whisk together mayonnaise, grated Parmesan cheese, lemon juice, Dijon mustard, Worcestershire sauce, and minced garlic until smooth. Season with salt and pepper to taste. Set aside.
- In a shallow dish, combine flour, cornmeal, grated Parmesan cheese, salt, black pepper, and paprika. Dip each anchovy in buttermilk, then dredge in the flour mixture, ensuring each anchovy is well-coated. Heat vegetable oil in a deep skillet or fryer to 350°F. Fry the breaded anchovies in batches until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.
- In a small bowl, combine paprika, garlic powder, onion powder, dried thyme, dried oregano, black pepper, salt, cayenne pepper, and smoked paprika (if using). Mix well. Pat the salmon fillets dry with paper towels. Rub the blackening seasoning generously over both sides of each salmon fillet, pressing gently to adhere.
- Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, add the salmon fillets to the skillet. Cook for about 3-4 minutes on the first side, until a dark crust forms. Flip the salmon fillets and cook for another 3-4 minutes, until the salmon is cooked through and flakes easily with a fork.
- In a large salad bowl, combine chopped romaine lettuce and radicchio. Drizzle the prepared dressing over the salad and toss to coat evenly.
- Arrange the salad on plates and top with the freshly fried Parmesan-breaded anchovies or blackened salmon. Garnish with shaved Parmesan cheese and a sprinkle of fresh ground black pepper and serve with lemon wedges.