4 anchovies or 8 filets

3/4 cup basic mayonnaise (or 3/4 cup olive oil and 1 egg yolk; whisk olive oil into egg yolk very gradually)

1 garlic clove

3-4 tbsp lemon juice

1 tsp white wine vinegar

3oz chunk parmesan, grated (about 1 cup)

1 tsp Worcestershire sauce

A bunch of lettuce, like romaine, little gem, kale, chicory, endive

Croutons: toast bread chunks with olive oil for like 20 min

 

Mash anchovies and garlic in mortar and pestle as well as possible. Stir together everything in the dressing. Combine lettuce, croutons, and dressing.

 

Source: Salt Fat Acid Heat by Samin Nosrat