For the salad
Cut the lettuce hearts in half and the goats' cheese into small slices.
Coat the cheese in the Quely Picada biscuit crumbs and brown in a frying pan. Set aside.
For the vinaigrette
Peel the tomatoes and remove the seeds.
Dice the tomatoes into small cubes.
Mix together with the oil, vinegar, chopped parsley, salt and pepper. Set aside.
Assembly of the dish
Arrange the lettuce hearts on a plate.
On top of each one, place an anchovy, then a piece of cheese and the Quely Picolines.
Dress everything with the vinaigrette. Decorate with a few parsley leaves.