Step 1

Preheat the oven to 200C/180C Fan/Gas Cut the bread into rough 2cm/¾in chunks and place on a large baking tray. Drizzle over 1 tablespoon of oil from the anchovies and mix well. Bake for 10–12 minutes, or until fragrant, dark brown and crunchy.

Step 2

Meanwhile, make the dressing. Add the mayonnaise, lemon juice and mustard to a large clean jam jar. Finely chop the anchovies, then add the grated garlic and – with your knife at a 45-degree angle to the board – run the edge of the blade across them a few times to make a paste. Add the garlic and anchovy paste to the jar, then add the olive oil and Parmesan and seal the lid. Shake for 30 seconds or so, or until everything is emulsified and the dressing has the consistency of thick double cream. Taste it for seasoning – if it needs more saltiness add a little more grated Parmesan, and if it needs more acidity add a little more lemon juice.

Step 3

Tear the lettuce into bite-sized pieces, keeping the smaller leaves whole. Add the dressing to taste and mix well.

Step 4

Divide the dressed leaves between two plates and top with the croutons and a little extra grated Parmesan.