Rinse and dry romaine lettuce and cut into strips. Cut the toast slices into cubes and toast them in a frying pan with oil to make croutons. Slice the Parmesan cheese.
Mix the mayo with the yogurt. Finely chop the garlic and anchovy and grind into a paste with salt and stir into the yogurt. Add the white wine and parmesan cheese. Season strongly with salt and freshly ground pepper.
Mix the leaf salad with the dressing and sprinkle with Parmesan cheese and croutons.
Tip: Use a regular or light yogurt as needed!
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