Serves: 4

Prep Time: 10 mins

Cooking Time: 5 mins




Dressing- 1 tsp of Dijon mustard

1 ½ tsp of white wine vinegar

Half a tsp garlic powder

2 salted anchovies

1 egg yolk

1 ½ teaspoon of squeezed lemon

15g of finely grated parmesan

1 tsp of Worcestershire sauce

125ml olive oil

1 tsp of tabasco

Sprinkle of salt and pepper


Croutons- 100g torn ciabatta

1 tsp of garlic powder

1 tsp of grated parmesan cheese


Salad- 1 head of cos lettuce

8 marinated anchovies

Aged parmesan to shave



  1. For the dressing- Blend together 1 teaspoon of Dijon mustard, 1 and a half teaspoons of white wine vinegar, half a teaspoon of garlic powder, 2 salted anchovies and 1 egg yolk until smooth.
  2. Once a smooth paste, whisk in the 125ml of Olive oil, 1 teaspoon of tabasco, 1 ½ tsp of squeezed lemon, 1 tsp of Worcestershire sauce and salt and pepper.
  3. For the croutons- Deep fry 100g of torn ciabatta for 3-4 minutes, then toss in 1 tsp of garlic powder and 1 tsp of parmesan cheese.
  4. For the salad- Tear 1 head of cos lettuce leaves, add the croutons and 8 marinated anchovies.
  5. Add the dressing and finish with shaved parmesan.

Back Forward