Ingredients

  • 1 head romaine lettuce
  • 50 g parmesan cheese
  • 6 slices of french stick
  • 1 garlic clove (peeled)
  • 1 tblsp butter
  • for the dressing:
  • 55 g tin anchovy filets
  • 2 free range egg yolks
  • 2 tblsp freshly lemon juice
  • 1 clove garlic (peeled and crushed)
  • ¼ tsp english mustard powder
  • ½ tsp salt
  • 1 tblsp worcestershire sauce
  • 1 tblsp tabasco sauce
  • 50 ml extra virgin olive oil
  • 150 ml sunflower oil
  • 50 ml water
  • freshly ground black pepper

Method

  • Clean lettuce thoroughly and drain on paper towels. Refrigerate for at least one hour until crisp.
  • Remove the anchovies from the tin and strain them, then crush them lightly using a fork and put in a large bowl.
  • Add the egg yolks, lemon juice, crushed garlic, mustard powder, salt, Worchestershire and Tabasco sauce.
  • Whisk everything thoroughly.
  • Then continue to whisk slowly while adding the extra virgin olive oil, then the sunflower oil.
  • When the dressing starts to emulsify you can whisk faster.
  • Lastly add whisk in the water and season to taste.
  • To assemble the salad, place some romaine lettuce leaves in a serving dish.
  • Use a potato peeler to slice the cheese thinly and place some on the lettuce leaves, then drizzle some dressing on top.
  • Continue to layer the salad in this way.
  • Rub some of the garlic clove on the bread and spread with butter, toast under the grill and garnish the salad with this crouton and serve immediately.