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- 1 small garlic clove, chopped
- 1 anchovy fillet packed in oil, drained, chopped
- Kosher salt and freshly ground black pepper
- 1 1/2 tablespoons white wine vinegar
- 1/4 cup (or more) extra-virgin olive oil
- 1 9-ounce head of freshest-possible lettuce, leaves separated, torn if large (about 6 cups)
- 1/2 cup minced chives
Directions:View on Bon Appetit
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