Buy all ingredients right below the recipe
Ingredients
- 4 slices toast bread
- 100 g mayonnaise
- 600–800 g Romaine lettuce
- 1 tbsp butter
- 1 tsp Kremser mustard
- Parmesan shavings for serving
- 1 clove garlic
- 1 tsp coarse-grain mustard
- Salt
- 1.5 pcs anchovy fillets
- 1 tsp lemon juice
Method
- 1Halve the garlic lengthwise, remove the inner germ, and finely grate the garlic or crush it into a paste with a pinch of salt.
- 2Cut the crusts off the toast bread and cut the inside into cubes of approx. 1.5 cm. Melt butter in a pan over medium heat and briefly toast the garlic in it, stirring constantly. Add the toast bread cubes and toast until golden brown, turning frequently.
- 3For the dressing, also halve the remaining garlic, remove the germ, and finely grate it or process it into a paste.
- 4Finely chop the anchovy fillets and mix with the garlic, mayonnaise, both types of mustard, grated Parmesan, lemon juice, and 3 tbsp water.
- 5Cut out the hard cores from the lettuce leaves and tear the lettuce into bite-sized pieces. Place in a bowl, add the croutons, pour 1 tbsp dressing over it, and mix everything thoroughly.
- 6Gradually add more dressing until all lettuce leaves are evenly coated.
- 7Sprinkle the finished salad with Parmesan shavings and serve immediately.
- 8Tip: The lettuce leaves become particularly crispy if you place them in ice water for 10 minutes before preparation. Then dry them well. Mix the salad with the dressing just before serving to keep it fresh.
