Cut the tempeh in 1inch strips.
In a pot with boiling water, cook the tempeh for a couple of minutes, according to the instructions on the package.
Dry and sprinkle with Provencal herbs and smoked paprika.
In a hot pan grill the tempeth in olive oil untill its golden. Set aside.
In a bowl mix the yolk, garlic, anchovies, parmasan, lemon juice and olive oil, whisk until you get a homogenous texture.
Add the slad leaves , roughly cut, the capers, croutons and tempeh. Enjoy!
