1 anchovy fillet, patted dry of excess oil and finely chopped
Black pepper, to season
2 slices wholemeal bread
Olive oil spray
2 baby Cos lettuce (600g), cut into quarters
4 soft boiled eggs, peeled and halved
500g cherry tomatoes, halved
1 tablespoon finely grated Parmesan
To make dressing, place all ingredients in a screw top jar. Shake well. Refrigerate while making salad.
To make croutons for salad, cut bread into cubes or roughly tear into small pieces. Spread over a baking tray. Spray lightly with cooking oil. Cook under a preheated grill until golden. Set aside to cool.
Arrange lettuce, eggs and tomatoes in serving bowls. Top with croutons, drizzle with dressing and sprinkle with parmesan.