Ingredients

Method

• 100 g Grana Padano, finely grated, plus extra to garnish
• 2 heads Romaine lettuce, leaves separated
For the dressing:
• 2 free-range egg yolks
• ¼ cup canola oil
• 4 anchovy fillets, mashed
• 1 clove garlic
• ½ lemon, juiced
• 50 g Grana Padano, finely grated
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Preheat the oven to 200°C. Line a baking sheet with baking paper and add small mounds of cheese, about 1 T each, spaced well apart. Bake for 8 minutes or until melted, bubbling and golden at the edges. Allow to cool on the tray for 2 minutes.
2. To make the dressing, whisk the egg yolks briefly to loosen. Add the oil in a very thin stream until an emulsion forms, whisking continuously. Add the remaining dressing ingredients and stir to combine. Season to taste. Drizzle the dressing over the lettuce and top with Grana Padano crisps just before serving. Garnish with finely grated Grana Padano.

Find more Grana Padano recipes here

Food production: Abigail Donnelly

Food assistant: Bianca Jones

Photography: Shavan Rahim

Videography: Kaylene Sauls

With its crystalline, crumbly texture and mild, delicate flavour, it’s no mystery why Grana Padano is so popular. Its consistently excellent quality is a result of each wheel being examined at nine months by an impartial technician from the official Consortium of Grana Padano. Only after it has their approval does a wheel of Grana Padano receive its iconic firebrand – your guarantee of authenticity and exceptional flavour. It's the perfect additon to Japanese salt bread giving it a luxurious taste of Italy’s absolute finest.