Ingredients
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1 tablespoon olive oil
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3 bacon rashers, rind and excess fat trimmed, coarsely chopped
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20g butter
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1 garlic clove, crushed
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3 slices white crusty bread, crusts removed, cut into 1cm cubes
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1 cos lettuce, washed, dried, torn
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40g shaved parmesan
Dressing
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1 egg
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80ml (1/3 cup) extra virgin olive oil
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2 tablespoons red wine vinegar
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1 teaspoon Dijon mustard
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2 drained anchovy fillets
Method
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1Heat 1 teaspoon of oil in a large non-stick frying pan over medium-high heat. Add the bacon and cook, stirring, for 2-3 minutes or until golden. Use a slotted spoon to transfer to a plate lined with paper towel.
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2Reduce the heat to medium. Heat the butter and remaining olive oil in the pan. Add the garlic and bread and cook, stirring occasionally, for 4 minutes or until golden. Transfer to a plate lined with paper towel.
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3To make the dressing, place the egg in a small saucepan of cold water. Bring to the boil over high heat. Cook for 1 minute. Drain. Cool under cold running water. Crack the egg into a bowl. Use a teaspoon to scoop any remaining egg from the shell into the bowl. Place the egg, oil, vinegar, mustard and anchovy fillets in the bowl of a food processor and process until combined. Season with salt and pepper.
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4Combine the bacon, bread mixture, lettuce and parmesan in a large serving bowl. Drizzle over the dressing to serve.
Source: taste.com.au
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