½cup (125ml)oil I used a combination of olive oil and canola oil.
2tbspgrated Parmesan cheese
salt and black pepper to taste
For the salad
300g (10oz)lettuce leaves
100g (3oz)Parmesan cheese
Instructions
Slice the bread into bite-size pieces then toss with olive oil, crushed garlic, dried garlic and a pinch of salt.
Toss well then transfer to a baking sheet and bake in a hot oven until crisp and golden. Remove from the oven and set aside.
In a medium bowl, whisk together the egg yolk, finely chopped anchovies, minced garlic, a teaspoon Dijon mustard and freshly squeezed lemon juice together.
Slowly drizzle in the oil whilst whisking continuously until the mixture is emulsified, thick and a pale yellow, exactly how you would for homemade mayo.
Add the Parmesan cheese then season to taste with salt and pepper.
To make the salad, spoon the dressing into the bottom of a large serving bowl.
Add the lettuce leaves and toss well.
Add the croutons and Parmesan shavings then serve.