1 head leaf lettuce, 1 head romaine lettuce,
3 drained anchovy fillets, 3 tablespoons chopped
parsley, 6 slices white bread, about 1 cup olive oil,
1-2 tablespoons red wine vinegar, salt.
Using a grater, shred the cheese (1). Trim and wash the lettuce, dry the leaves well, rear them into pieces with your hands, and place in a large salad bowl (2). in a small bowl, combine a pinch of salt, 3 tablespoon olive oil, the chopped parsley, and the vinegar (3). Mix well until the dressing is very thick and thoroughly blended (4).
Remove the crusts from the bread (5) and cut bread into strips, then into cubes (6). Saute the bread in remaining oil, heated to the verge of smoking, and drain when nicely browned and crisp (7). Add the cheese (8), croutons (9), and anchovies to the salad and toss with the parsley dressing (10).
Yield: 4 servings
Time needed 1/2 hours