Ingredients
6 bacon rashers
2 large free-range egg
juice of half a lemon
3 anchovy fillets
6 tbsp olive oil, plus a little extra for frying
1 tsp dijon mustard
freshly ground black pepper
25g/1oz Parmesan cheese, coarsely grated
1 large romaine lettuce, washed and torn into pieces
2 thick slices of white bread, crusts removed, cubed
Method
1. Place the eggs in a pan of cold water and bring to the boil. Boil for 1 minute and then plunge into cold water to stop the cooking process.
2. Once the eggs are cool enough to handle, crack them into a food processor and add lemon juice, anchovies, mustard and oil. Process well and add pepper to taste.
3. Place the romaine lettuce in a bowl.
4. Fry the bacon until crisp. Drain on kitchen paper and chop roughly into bits.
5. Fry the bread cubes in a little olive oil until crispy, then drain on kitchen paper.
6. To serve, toss the bacon into the lettuce, pour the dressing over the leaves and add the croutons and Parmesan. Toss well and serve at once.
