Ingredients
- ½ medium boule or loaf sourdough bread (about 10 oz.)
- 3 Tbsp. plus ⅓ cup extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 1 garlic clove
- 1 (or more) oil-packed anchovy fillet, drained
- 2 Tbsp. Dijon mustard
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. mayonnaise
- 1 3-oz. piece Parmesan
- 2–3 romaine hearts
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