Tucany al Verano

3 Whole hearts of romaine lettuce, washed and dried

1/2 cup extra virgin olive oil

4 Cloves Garlic

2 Large slice crusty Italian bread toasted and cut into 1-inch cubes

4 anchovy filets

1 teaspoon coarse sea salt

1 teaspoon freshly ground pepper juice of 1 lemon

2 teaspoons  Dijon mustard

1 teaspoon Worcestershire sauce

4 tablespoons imported parmigiana cheese

 

1. Wash and dry the lettuce, wrap it in a towel and refrigerate it. 

 

How to make the croutons:

Heat a skillet and pour 1 tablespoon of olive oil in it. Use one of the garlic cloves to season the croutons by chopping it and sprinkling it over the hot oil. Immediately ass the croutons and constantly mix in the olive oil garlic. When they are brown remove to a bowl and discard the garlic.

Salad

In a large wooden salad bowl combine the remaining garlic cloves, anchovy filets, sea salt and freshly ground pepper. Use a fork to make a paste, passing the ingredients through the forks and squashing them on the sides of the bowl. You can use a garlic crusher for both the crushing of the garlic and anchovies, but you will still need to make a paste.

Add remaining olive oil, lemon juice mustard and Worcestershire sauce. mix well with a fork until it appears to have a gel-like consistency. 

Add cheese and continue to mix well.

Cut the romaine leaves into 2-inch long pieces and add them to the bowl. Add the croutons.

Mix the salad well with large wooden spoons and serve on chilled plates. Place anchovies on top of each serving for garnish.