Buy all ingredients right below the recipe
Ingredients
- 4 slices of toast bread
- 100 g of mayonnaise
- 600–800 g of romaine lettuce
- 1 tablespoon of butter
- 1 teaspoon of whole grain Dijon mustard
- Parmesan shavings for serving
- 1 clove of garlic
- 1 teaspoon of classic whole grain mustard
- salt to taste
- 1.5 anchovy fillets in oil
- 1 teaspoon of lemon juice
Instructions
- 1Cut the garlic lengthwise, remove the inner germ, and grate it finely or rub it with a pinch of salt until you get a paste.
- 2Remove the crusts from the toast slices and cut the crumb into cubes of approximately 1.5 cm. In a pan, over medium heat, melt the butter and briefly sauté the garlic, stirring continuously. Add the bread cubes and let them turn golden, stirring frequently.
- 3For the dressing, prepare the second portion of garlic in the same way (paste with salt).
- 4Finely chop the anchovy fillets and mix them with the garlic, mayonnaise, mustard, grated Parmesan, lemon juice, and 3 tablespoons of water.
- 5Remove the tough cores from the lettuce leaves and tear them into suitable pieces in a large bowl. Add the croutons, pour a tablespoon of dressing, and mix well.
- 6Gradually add the rest of the dressing until all the lettuce leaves are evenly coated.
- 7Sprinkle Parmesan shavings over the salad before serving.
- 8Tip: Lettuce leaves will be crispier if you leave them in ice water for 10 minutes before preparation (then dry them well). Mix the salad with the dressing only just before serving to keep it fresh. Always add the dressing over the salad, not the other way around, to better control the seasoning.
