serves 6 - 8
8 thin slices stale French bread
1 - 2 garlic cloves, cut in half
about 135 ml (9 tbsp) olive oil
2 anchovy fillets, cut in half lengthways
30 ml (2 tbsp) wine vinegar
2.5 ml (1/2 tsp) Dijon mustard
salt and freshly ground black pepper
1 - 2 heads chicory, curly endive or lettuce
30 ml (2 tbsp) finely chopped fresh parsley or chives
1. Rub each slice of bread with a piece of cut garlic, then sprinkle with a few drops of olive oil and a few grains of coarse salt. Cut each half anchovy fillet into 2 pieces and place 1 piece on each slice of bread. Set the croutons aside.
2. Make a mustard-flavoured French dressing: place the wine vinegar in a small bowl or cup and, using a fork, whisk in the mustard. Then whisk in 90 ml (6 tbsp) olive oil and season to taste with salt and freshly ground black pepper. Reserve.
3. Separate the chicory, endive or lettuce into leaves. Trim, wash and thoroughly dry the leaves and chill until needed. Just before serving, place the leaves in a salad bowl. Whisk the mustard dressing, pour over the leaves, and toss until the leaves are evenly coated and glistening. Garnish the salad with the croutons and sprinkle over the herbs. Serve the salad immediately.