Ingredients:
Variation tip!
Also delicious with a soft-boiled egg!
Preheat the oven to 200°C (392°F).
Drizzle the bread with olive oil. Roast for 15 minutes until golden brown.
Mix the mustard, mayonnaise, vinegar, and olive oil with 2 anchovy fillets and blend with an immersion blender until smooth. Season with salt and pepper to taste.
Tear the romaine lettuce into large pieces and spread them on a platter. Scatter the croutons and the remaining anchovy fillets over the salad. Drizzle the dressing over the salad. Finally, shave thin ribbons of Parmesan cheese on top and season with pepper.
Now it's your turn