Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Cut or tear the bread into cubes about 2 centimeters in size, then coat with olive oil, salt and pepper and bake in the woodfire oven for 3 – 4 minutes until golden brown. Set aside.

Remove the peel from the garlic and grate with a An extra fine grater typically used on citrus, ginger, garlic or hard cheeses. Watch those fingertips!rasp or finely mince with a chef’s knife.

Mince the anchovies very finely with a chef’s knife.

Grate the parmesan using the cheese grater, or for a finer look using a rasp.

Cut the lemon in half and juice into a medium mixing bowl. Separate the yolk from the white, and add the yolk to the lemon juice. Measure the dijon mustard into this mixture and whisk until well combined. Add the anchovy and minced garlic. While whisking, slowly add the olive oil. Dressing should have a slight shine and have thickened, set aside.

Wash and roughly chop or tear the romaine lettuce.

Place the torn romaine into a large mixing bowl and slowly add dressing while mixing until it is evenly coated. Place croutons and parmesan on top, and serve chilled.