Takes 25min Serves 4 INGREDIENTS
4 LITTLE GEM LETTUCES, LEAVES SEPARATED 12 MARINATED ANCHOVIES
FOR THE DRESSING
4 SALTED ANCHOVIES 125G GOOD-QUALITY MAYONNAISE JUICE OF ½ LEMON 1TBSP GRATED PARMESAN CHEESE, PLUS 75G SHAVINGS (MADE USING A VEGETABLE PEELER)
FOR THE croutons
200G SOURDOUGH BREAD 3TBSP OLIVE OIL 2TBSP GRATED PARMESAN CHEESE
1 Preheat the oven to 200°C/fan 180°C/gas 6. To make the dressing, rinse the salted anchovies then mash using a pestle and mortar. Add the mayonnaise, lemon juice and 1tbsp Parmesan, and stir to combine. Season to taste.
2 To make the croutons, tear the bread into chunks and put onto a baking tray. Drizzle with the olive oil and sprinkle over the Parmesan and some sea salt. Bake for 10min until crispy on the outside but still chewy on the inside.
3 To assemble the salad, toss the croutons through the rest of the ingredients and drizzle the dressing over the top to serve.