Note that this authentic recipe contains raw egg, which is not advisable for pregnant women and young children.

Ingredients

  • 2 large garlic cloves, peeled and left whole
  • 4 slices of bread, crusts removed, cubed
  • 4 tbsp olive oil
  • 1 cos or Romaine lettuce, separated into large leaves
  • 6 anchovy fillets
  • Shavings of Parmesan, to garnish


For the dressing

  • 1 egg
  • 2 tsp Dijon mustard
  • Dash of Worcestershire sauce
  • 2 tbsp lemon juice
  • 2 tbsp extra virgin olive oil
  • Salt and freshly ground black pepper


1. Cut one garlic clove in half and rub it around the inside of the salad bowl. Put the remaining garlic in a frying pan and add the oil, heating gently for five minutes, then discard the garlic. Add the bread pieces and fry until crisp. Drain these croutons on kitchen paper.

2. Place the lettuce leaves in the salad bowl, chop the anchovy fillets into small pieces and distribute them evenly amongst the leaves, so that the strong salty flavour is spread around as much as possible.

3. To make the dressing, crack the egg into a food processor, add the Dijon mustard, Worcestorshire sauce, lemon juice and seasoning. Blend briefly, then add the oil with the motor running.

4. Pour the dressing over the salad in the bowl and toss lightly. Add the garlicky croutons, scatter with the Parmesan shavings, and serve.