1 baguette, thinly sliced
1 tbsp olive oil
12 slices pancetta
4 baby cos lettuces, washed
50g anchovy fillets
50g parmesan, shaved
2 anchovy fillets, finely chopped
1 garlic clove, crushed
2 tsp Dijon mustard
1 tbsp lemon juice
1 tbsp parmesan, finely grated
½ cup light olive oil
To make the anchovy dressing, place anchovies, garlic and mustard in a large mortar and pound with a pestle until smooth.
Add lemon juice, parmesan and olive oil and whisk until well combined. Season with salt and freshly ground pepper.
Heat a chargrill pan on medium-high. Lightly brush baguette slices with oil.
Cook on the grill for 1 minute each side or until lightly charred. Add pancetta to the chargrill and cook for 2 minutes or until crisp.
Cut lettuces into wedges. Place in a serving bowl with pancetta, baguette slices and anchovies.
Drizzle with dressing. Top with parmesan shavings and serve immediately.