for 4 people

Dressing

1	fresh egg
½ tbsp	mild mustard
3 tbsp	white wine vinegar
1	garlic clove, cut in half
1 tin	anchovy fillet (approx. 30 g), rinsed, drained
50 g	grated Parmesan
1 dl	sunflower oil
a little	pepper

Croutons

1 tbsp	olive oil
200	wholegrain bread , cut into cubes

Salad

400 g

fennel , cut into approx. 3 mm slices

How it's done

Dressing

Place the egg in a measuring cup along with all the other ingredients up to and including the anchovies. Set aside 2 tbsp of Parmesan, add the remainder, puree, pour into a bowl. Add the oil drop by drop to begin with, then more gradually, whisking constantly to form a thick mayonnaise, season, set aside.

Croutons

Heat the oil in a frying pan. Add the bread, toast for approx. 4 mins. until golden brown. Remove and set aside.

Salad

Add the fennel to the dressing, mix, arrange on a platter. Top with the croutons and the reserved Parmesan.

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