INGREDIENTS
20 oz
little gems
1/2 cup
parmesan cheese
1 serving
freshly-cracked pepper
3 cups
bite-sized pieces crusty bread
2 tbsp
olive oil
1 serving
sea salt and freshly-cracked pepper
5 fillets
anchovy
2 smalls
garlic cloves
2 larges
egg yolks
3/4 oz
parmesan
2 tbsp
lemon juice
1 tsp
dijon mustard
1/4 tsp
sea salt and freshly-cracked pepper
1/2 cup
olive oil