Dressing Ingredients

  • 7 whole salt-packed anchovies, rinsed, soaked, and filleted
  • 2 medium garlic cloves, smashed and peeled
  • 3 tablespoons Dijon mustard
  • 1/4 cup Champagne vinegar
  • 1 large egg
  • 1 cup sunflower, peanut or grapeseed oil
  • 1-ounce chunk of Parmesan, very finely grated

Salad Ingredients

  • 2 heads romaine lettuce, chilled
  • Croutons
  • Chunk of Parmesan for grating
  • Maldon salt
  • Anchovy filets for garnish

Croutons Instructions

  • Rustic Italian bread, cut into large chunks and baked at 400°F until brown & crunchy all the way through.


  1. Put the anchovy filets in a small food processor or large cylindrical vessel (if using immersion blender) and pulse to a rough paste. Add the mustard and vinegar, crack in the egg, and blend until the mixture is smooth and creamy. With motor running, gradually drizzle in the oil in a steady stream. Finally, add the Parmesan and blend until it’s all combined. Chill in the fridge to thicken.
  2. To serve, dress lettuce leaves with dressing, toss with croutons, add anchovies and grate fresh Parmesan over the top just before serving.