Summary

Ingredients

• 1 salad, (Romana lettuce heart)
• 1 bunch rocket
• 100 g ciabatta / bauette / bread) from the previous day; alternatively toast bread
• 1 garlic clove (s), possibly also 2
• 1 sprig rosemary
• 1 sprig thyme
• 1 sprig / s lavender, with flower
• 50 g parmesan or pecorino cheese
• 0.5 ½ lemon (s), untreated; Juice and grated zest it
• 2 tablespoon oil, nut, pumpkin seed, rapeseed or olive oil
• 1 dash balsamic vinegar, preferably old or slightly boiled down
• 1 teaspoon mustard, Dijon (with grains)
• salt and pepper
• 8 anchovy fillet (s) (marinated in oil)
• 8 cherry tomatoes, or 15 cherry or mini
• Chili, from the mill

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Instructions

1. Clean, wash, dry the lettuce and chop up the bite-sized pieces.
2. Cut bread (preferably ciabatta, also with olives or similar) into cubes. Peel and finely chop the garlic. Strip the rosemary needles and thyme leaves from the branch.
3. Use the vegetable peeler to grate a few shavings from the cheese, grate the rest.
4. Grate lemon, squeeze juice.
5. Fry the bread cubes in 1 tablespoon oil with lemon zest, rosemary needles and thyme leaves until golden brown to make croutons.
6. Mix garlic, lemon juice, vinegar, mustard, 1 tablespoon oil with a whisk, add grated cheese, season with salt, pepper, chilli from the mill to taste.
7. Mix the lettuce leaves with the sauce and serve. Garnish with croutons, halves or quarters of mini tomatoes and anchovies (can also be left out or replaced with pieces of tuna) and sprinkle with cheese shavings.