• 1/2 cup high quality extra virgin olive oil
• 4 cloves fresh garlic, peeled, smashed, then minced
• 1 baguette, preferably a day old, sliced thin
• 1/4 cup freshly juiced lemon juice (plus more to taste)
• 4 ounces Parmesan cheese, grated
• 200g Dry Cured Bacon Lardons or back rashers diced
• 1 teaspoon anchovy paste, or 1-2 anchovies, smashed and minced
• 2 eggs
• Freshly ground black pepper (1/4 teaspoon or to taste)
• 1/2 teaspoon salt
• Cos or Romaine lettuce

If you don’t have anchovies available, add a teaspoon of Worcestershire sauce to the dressing.

1. In a very large bowl, whisk together the olive oil and garlic. Let sit for half an hour.
2. While the oil is sitting, make the croutons. Spread the baguette slices out over a baking sheet lined with parchment paper. Brush or spray with olive oil or melted butter; or if you want garlicky croutons, dip pastry brush in the garlic infused oil you have sitting in step 1). Grill for a couple of minutes until the tops are lightly browned. (Note: do not walk away, these can easily go from browned to burnt.) Remove and let cool.
3. Sauté the lardons/bacon cooking slowly until crispy. Let cool
4. Add anchovies and eggs to the oil garlic mixture. Whisk until creamy. Add salt and pepper and 1/4 cup of lemon juice. Whisk in half of the Parmesan cheese. Taste, add more lemon juice to taste. The lemon should give an edge to the dressing, but not overwhelm it.
5. Using your hands, tear up lettuce. Add to the oil mixture and toss until coated. Add the bacon. Add the rest of the Parmesan cheese, toss.
6. Coarsely chop the toasted bread and add to the salad. Toss. Serve immediately.