• 5 tablespoons high quality extra virgin olive oil, plus extra for the croutons
  • 4 garlic cloves, peeled and finely chopped (or crushed)
  • 1 baguette (preferable a day old), thinly sliced
  • 1-2 anchovies, finely chopped
  • 2 eggs
  • 2 tablespoons freshly squeezed lemon juice
  • 150g Parmigiano Reggiano, 50g grated and 100g chopped into small pieces
  • 4 heads romaine lettuce, rinsed and dried
  • Salt and pepper, to taste


  1. 1

    In a very large bowl whisk together the olive oil and garlic. Let sit for half an hour.

  2. 2

    While the oil is sitting, make the croutons. Preheat the grill to medium-high. Spread the baguette slices out over a baking sheet lined with parchment paper.

  3. 3

    Brush with olive oil (or melted butter), then grilll for a couple of minutes until the tops are lightly browned. Remove and let cool.

  4. 4

    Add the anchovies and eggs to the oil and garlic mixture, then whisk until creamy. Add salt and pepper to taste and the lemon juice.

  5. 5

    Whisk together with the grated Parmigiano Reggiano and adjust the seasoning or lemon juice to taste (the lemon should give an edge to the dressing, but not overwhelm it.)

  6. 6

    Using your hands, tear off chunks of lettuce, then add to the oil mixture and toss until coated.

  7. 7

    Coarsely chop the toasted bread and add to the salad, then top with the chopped Parmigiano Reggiano.

  8. 8

    *All information included in this recipe has been provided by Italia Formaggi.

Nutritional Details

Each serving provides
  • Energy 2144kj 512kcal 26%
  • Fat 28.0g 40%
  • Saturates 6.0g 30%
  • Sugars 0.0g 0%
  • Salt 3.2g 53%

% of the Reference Intakes

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