Recipe Index

Ingredients

• 1 slice stale sourdough bread (roughly 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
• 10½oz sweet lettuce, such as cos, oakleaf or lamb's lettuce

Method

1. Heat the oven to 400°F, tear the sourdough slice into rough 1 in chunks on a baking tray, drizzle them with the reserved tablespoon of anchovy oil, and bake for 10 to 12 minutes until the croutons are dark, fragrant and crunchy.
2. Put the mayonnaise, lemon juice and Dijon mustard into a large clean jam jar while the croutons bake.
3. Chop the anchovies finely, then drag the flat of your knife across them with the grated garlic, blade angled at 45 degrees, until the two become a single paste, and add that paste to the jar.
4. Pour the extra virgin olive oil and the finely grated Parmesan into the jar, screw the lid on tight and shake for about 30 seconds, until the dressing emulsifies to the consistency of thick double cream; taste it and correct it with more Parmesan for salt or more lemon for sharpness.
5. Tear the lettuce into bite-sized pieces, keeping the tiniest leaves whole, toss the leaves through as much dressing as they will happily carry, and divide them between two plates under a snowfall of croutons and extra Parmesan.

Prep: 30 min · Cook: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data