Ingredients

Method

• 4–6 baby gem lettuces, halved lengthways
• Olive oil
• 8 slices baguette
• 75 g Parmesan, shaved
• For the dressing, blend:
• 1 free-range egg, soft-boiled
• 2 T lemon juice
• 1 T red wine vinegar
• 1 t Worcestershire sauce
• 2 t Dijon mustard
• 1⁄3 cup olive oil
• Sea salt and freshly ground black pepper, to taste
• finely chopped parsley, for sprinkling
• For the anchovy paste, pound or blend:
• 6–8 anchovy fillets
• 1 clove garlic , crushed
• 2 T olive oil
• 2 T soft butter
• Freshly ground black pepper, to taste

Method

Ingredients

1. Moisten the lettuce with olive oil. Make the dressing and set aside.
2. Toast the baguette in a moderate oven until golden. Spread the toast with the anchovy paste. Alternatively, toast 4 slices of sandwich loaf just before serving, spread with the anchovy paste and cut into fingers.
3. Heat 1–2 T olive oil in a wide, heavy pan. Add the lettuce and cook, cut side down, for a few minutes until browned and starting to char. Turn and cook the other side.
4. Arrange on plates or a platter. Ladle over the dressing, top with Parmesan and add the toast. Sprinkle with parsley and serve warm.

Cook's note: Instead of adding it to the salad, blitz a whole soft-boiled egg into this dressing to make it extra creamy.