- 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
Moisten the lettuce with olive oil. Make the dressing and set aside.
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.
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.
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.