6 |
anchovy fillets in oil, drained and chopped |
2 |
garlic cloves, 1 crushed, 1 whole unpeeled and slightly bashed |
1 teaspoon |
dijon mustard |
1/2-1 |
lemon, juiced, to taste |
2 |
large egg yolks |
100ml |
vegetable oil, plus 3 tablespoons to cook the croutons |
3 tablespoons |
finely grated parmesan cheese, (and extra to serve as shavings is nice) |
|
salt |
|
freshly ground black pepper |
4 thick slices |
sourdough or any rustic bread, torn into pieces |
3 |
little gem hearts, leaves separated, or use Cos or Romaine if you like |