Cut them broccoli florets leaving them in small units, ensuring that they are more or less the same size. Reserve the logs for another recipe, like these noodles. Wash and drain gently.
Blanch 2-3 minutes in boiling water and cool quickly, or steam in the microwave, just to break up the raw vegetable texture, but leaving it firm and somewhat crunchy. We could also make it baked if we had it on, or use it raw.
Crush with a mortar or very finely chop the anchovies together with the garlic clove until you have a paste. Add the mustard, vinegar, lemon juice and mayonnaise or yogurt (or a mixture of both) and start churning with a fork or mini rods.
Add a drizzle of olive oil while continuing to beat until emulsified and have a homogeneous sauce. Add 2 tablespoons of Parmesan cheese – amount to taste – and mix well. Test and adjust the ingredients if necessary.
Arrange the broccoli in a salad bowl. Add the lettuce julienned and washed, and mix. Add the sauce and mix very well. Finally, add lemon zest, freshly ground black pepper and more cheese to taste, along with a few whole grated peaks as croutons.