• 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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