Ingredients

• 2
  heads Cos Lettuce
• 1
  handful
  garlic and herb croutons
• 1
  handful
  fresh parsley leaves
• parmesan shavings
• 1
  coddled egg
• 6
  anchovy fillets– roughly chopped
• 1/2
  tsp
  lemon zest

• 10-15
  ml
  fresh lemon juice
• 10
  ml
  Dijon mustard
• 5
  ml
  small capers in brine – rinsed and drained
• 1
  clove garlic- roughly chopped
• 50
  ml
  parmasan- grated
• 100
  ml
  extra virgin olive oil
• salt and freshly ground black pepper to taste