1) Combine lemon juice and anchovy paste in a blender.Start blender and drizzle olive into mixture until it thickens.

2) Cut bread into 1 inch cubes and toast until brown. The trick here is to have it crispy on the outside and soft on the inside.

3) Combine lettuce and bread cubes in a salad bowl and cover with Parmigiano Reggiano (Parmesan) cheese.

4) Pour dressing over top and toss.