Serves: 4

Ingredients:
1/2 baguette, sliced lengthwise into 4 píeces butter, for brushing baguette chopped parsley, for topping
1 head Romaine lettuce
1 clove garlic, peeled and chopped
2-3 anchovy fillets, chopped
2 egg yolks
1 1/2 tablespoons lemon juice
6 tablespoons olive oil or vegetable oil
1 teaspoon Dijon mustard freshly ground pepper, to taste
2 tablespoons freshly grated Parmesan cheese
4 pieces rolled anchovy fillets
8 pieces crisp bacon rashers

Method:
Brush baguette slices with buffer. Sprinkle with chopped parsley. Bake in moderate heat or grill until brown and crisp. Set aside.

Meanwhile, separate the Romaine lettuce leaves from the core. Discard the core and tear the leaves into bite-size pieces.

Put greens into a bowl of water with a teaspoon of vinegar to clean, then gently pat dry with paper towels, Set aside in a bowl.

Rub a wooden salad bowl with the garlic, and then mash the garlic and chopped anchovies into a paste.

Add the egg yolks, lemon juice, oil and mustard and whisk until creamy and well emulsified. Season with pepper.

Add greens and toss gently wth the sauce. Transfer tossed greens into 4 serving dishes or plates and garnish each with buttered baguette slices, Parmesan cheese, rolled anchovies and bacon. Serve at once.

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