Salad
3 Cos lettuce, torn into bite size pieces
100g parmesan, shaved
3 ripe avocados, seeded, peeled and sliced
4 Anchovy filets, chopped

Combine all ingredients in a large salad bowl.

Croutons
4 slices crusty French bread
1 clove garlic, crushed 
1 Tbsp Grove Avocado Oil
1 tsp soft butter
Salt and pepper

Preheat over to 200 celcius.

Combine garlic, Grove Avocado Oil, salt and pepper. Brush bread with oil mixture on boths sides and place onto a lined baking tray. Place in the over and bake for 15 minutes. Remove from oven, allow to cool and then crunch into pieces. Sprinkle over salad.

Dressing
5 cloves garlic, crushed
2 tsp Dijon mustard
2 tss Worcestershire sauce
3 Tbsp white wine vinegar
150 ml Grove Avocado Oil
2 lemons juiced
3 egg yolks

Place all dressing ingredients in a medium bowl, Whisk for 5 minutes or until well blended. Drizzle over salad and croutons, and serve.