The only thing that would have made the salad better for me is a blackened piece of chicken straight from the hot coals and a pour of red wine in a glass.
Mash the garlic cloves, add the fillets of anchovies, and egg yolk or two, squeeze the lemons for fresh juice, olive oil, a few grinds of coarse pepper, taste and adjust the flavors. Add a bit more salt, a spoon of mayo and whisk away until emulsified.
Over hot coals, grill the lettuce and bread until charred. A pile of freshly grated Parmesan over the top on your plate. Dinner is served.