1. Drain the pilchards from the chilli sauce and set the sauce aside.
2. Slice the baguette in half and cut into big croutons.
3. Mix a spoonful of the chilli sauce into a jug with a big splash of oil.
4. Place the croutons onto a baking tray and drizzle with the chilli oil.
5. Bake at 180°C for approximately 10 minutes until golden and crisp.
6. To make the dressing: whisk together all the ingredients in a small bowl.
7. Roughly chop the lettuce into medium-sized pieces.
8. Place the lettuce in a serving bowl and toss it in a little of the dressing and half of the grated pecorino.
9. Place the whole pilchards, chilli croutons, and dollops of the dressing onto the lettuce and sprinkle the rest of the grated pecorino.