1 medium avocado, diced
1 twelve inch baguette, cut into one inch cubes
1/2 cup finely grated Parmesan, plus more for serving
1 large head of Romaine lettuce, torn into bite size pieces
1/2 tsp. salt
one 2 oz tin anchovies
1/2 cup homemade or great quality commercial mayo
1/4 cup extra virgin olive oil
1/2 lemon, juiced
1 medium avocado
1 tsp. teaspon Dijon mustard
2 tsp. Worcestershire sauce
2 cloves garlic
1 tsp. anchovy paste