Lettuce, anchovy and egg salad with a creamy vinaigrette

INGREDIENTS

• 3 slices white crusty bread
• 1 tbsp olive oil
• 6 medium free-range eggs
• 3 Little Gem lettuce
• 50g/2oz (about 12) large anchovy fillets in olive oil, drained and cut on the diagonal into 2.5cm/1in pieces
• 1 small garlic
• 1 large free-range egg yolk
• 1 tsp Dijon mustard
• 2 tbsp lemon juice
• ½ tsp caster sugar
• 150ml/5fl oz extra virgin olive oil
• salt and freshly ground black pepper