Parmesan Salad with Croutons

Ingredients

• 2 slices white bread
• 100 ml olive oil
• 1 Garlic clove
• 1 tsp lemon juice
• 2 tbsp white wine vinegar
• 0.5 tsp sharp mustard
• 1 tsp Worcestershire sauce
• 1 egg yolk
• 25 g grated Parmesan
• Salt
• Pepper (freshly ground)
• a pinch sugar
• 8 anchovy fillets
• 200 g leafy salad (e.g., romaine)
• 40 g freshly shaved parmesan for topping

Instructions

1. 1.

   Remove crusts from white bread, dice it and fry in 2 tbsp hot oil for 2-3 minutes until golden brown and crisp. Drain on kitchen paper.

2. 2.

   For the dressing, peel the garlic and combine with lemon juice, vinegar, mustard, Worcestershire sauce, egg yolk and parmesan in a mixing bowl; whisk in the remaining oil until creamy white. Add a little water if needed. Season with salt, pepper and sugar to taste.

3. 3.

   Pat anchovy fillets dry. Rinse salad leaves, pat dry, tear into small pieces. Arrange on plates with anchovies, drizzle dressing over, then sprinkle croutons and parmesan before serving.