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Ingredients
- 1 slice stale sourdough bread (roughly 100g/3½oz)
- 4 anchovies in oil, drained, reserving 1 tbsp of their oil
- 2 tbsp mayonnaise
- 1 lemon, juice only
- 1 heaped tsp Dijon mustard
- 1 garlic clove, finely grated
- 4 tbsp extra virgin olive oil
- 4 tbsp finely grated Parmesan, plus extra for serving
- 300g/10½oz sweet lettuce, such as oakleaf or lamb’s lettuce
Method
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Preheat the oven to 200C/180C Fan/Gas 6. Cut the bread into rough 2cm/¾in chunks and place on a large baking tray. Drizzle over 1 tablespoon of oil from the anchovies and mix well. Bake for 10–12 minutes, or until fragrant, dark brown and crunchy.
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Meanwhile, make the dressing. Add the mayonnaise, lemon juice and mustard to a large clean jam jar.
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Finely chop the anchovies, then add the grated garlic and run the edge of the blade across them a few times to make a paste. Add the garlic and anchovy paste to the jar, then add the olive oil and Parmesan and seal the lid.
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Shake for 30 seconds.
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Taste it for seasoning – if it needs more saltiness add a little more grated Parmesan, and if it needs more acidity add a little more lemon juice.
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Tear the lettuce into bite-sized pieces, keeping the smaller leaves whole. Add the dressing to taste and mix well.
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Divide the dressed leaves between two plates and top with the croutons and a little extra grated Parmesan
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