This absolute classic salad……. anchovy salty, garlicky, crunchy, crispy, succulent and creamy, all together. There are many, many bad imitations of this gorgeous salad.
1 cos lettuce
4 thick slices of country bread or I used French stick, about 100g with crust.
2 garlic cloves
200ml olive oil
2 anchovy fillets, plus a tablespoon or two from the anchovy jar/tin
1 tsp Dijon mustard
1 egg yolk
½ -1 lemon
Extra anchovy fillets and more grated Parmesan to serve, optional
Sea salt and freshly ground black pepper
1. Preheat oven 200 C. Wash the cos leaves and plunge into a large bowl of cold water.
2. Cut or rip the bread into large croutons. Heat the olive oil over a low heat in a large frying pan with a heatproof handle or a roasting tin.
3. Peel and crush the garlic and add to the oil. Fry for a moment or two, but don’t let it change colour. Remove from heat and pour almost all into a bowl until you’re left with just a couple of tablespoons. Toss the pieces of bread in this. Place in oven and bake for 10-15 minutes. Check halfway through and turn over.
3. In the bottom of a serving bowl, mash the anchovies with a smidge of Dijon and the egg yolk.
4. Squeeze in the juice from ½ the lemon then gradually whisk in the garlic oil, until lightly thickened. Season and add a few thrusts of Worcestershire sauce. Finely grate and scatter in the Parmesan. Stir well taste for seasoning, squeezing in more lemon juice if needed.
4. Drain and dry leaves and rip into mouth friendly size pieces and drop into the bowl. Toss all together well with the croutons, adding more anchovies and parmesan if wished. Ram it in your face.