Ingredients

• 1 head romaine lettuce

Dressing

• 1 egg yolk
• 4 tbsp white wine vinegar
• 2 garlic gloves, finely chopped
• 2 tbsp neutral oil (sunflower or canola)
• 2 tbsp olive oil
• 120 g Jarlsberg cheese, grated
• 4 tbsp milk
• 4 anchovies
• Salt and pepper
• 150 g Jarlsberg for garnish, sliced into matchsticks or shaved

Beat egg yolk together with the vinegar and garlic. Whisk the oil gradually into the mixture. Add all the other ingredients except Jarlsberg garnish. You can also use a food processor to make this dressing.

Garlic croutons

• 2-4 gloves garlic, crushed and minced
• 1/2 loaf of firm bread
• 6 tbsp olive oil
• Salt

Slice the bread into small cubes or sticks. Sauté in a medium hot pan with the garlic and oil until golden brown. Let the croutons cool and salt lightly. Toss the romaine lettuce with the dressing. Serve topped with the croutons and the Jarlsberg garnish.