Serves 2, prep time 15 minutes
FOR THE DRESSING
1 garlic clove crushed
4 tinned anchovies
2 tbsp of grated parmesan
5 tbsp mayonnaise
1 tbsp red grape vinegar
½ tsp of salt
FOR THE CROUTONS
2 slices of toasted fresh bread
2 tbsp olive oil
FOR THE SALAD
2 cups of sliced cooked chicken
1 large romaine lettuce sliced
4 anchovies chopped
Salt & pepper
In a pestle and mortar, bash the garlic with the anchovies into a smooth paste.
Add the grated parmesan, mayonnaise, add the red grape vinegar, season to taste and mix. Chill the dressing, while you prepare the croutons.
Place the bread under a grill until golden, remove from the grill and brush with olive oil. Return to the grill until crisp.
Remove the crusts and cut the bread slices into equal squares.
Place the lettuce in a serving dish and mix with half the dressing.
Top with chicken and anchovies, add the shaved parmesan.
Scatter over the croutons, then drizzle with the remaining of the dressing and serve.