- 2 small crusty sourdough bread rolls, torn into bite-sized pieces
- Olive oil spray
- 4 bacon rashers, rind removed, coarsely chopped
- 1 cos lettuce, leaves separated
- 60g parmesan, finely grated
- 1 egg
- 2 garlic cloves, crushed
- 3 drained anchovy fillets
- 2 tablespoons fresh lemon juice
- 60ml olive oil
- 30ml grapeseed oil
- Preheat oven to 180°C. Spread bread, in a single layer, on a baking tray and spray with oil. Bake for 10-15 minutes or until crisp and golden. Set aside to cool completely.
- Meanwhile, to make the dressing, bring a saucepan of water to the boil over high heat. Add the whole unpeeled egg and cook for 2-3 minutes. Use a slotted spoon to remove egg from the water. Crack the egg into a bowl and use a teaspoon to remove any remaining egg from the shell. Place the egg, garlic, anchovies and half the lemon juice in a food processor and process to combine. With the motor running, add the combined oil in a thin, steady stream until the dressing is thick, adding a little of the remaining lemon juice until the dressing is a pourable consistency. Season with pepper.
- Heat a non-stick frying pan over medium heat. Cook the bacon, stirring, for 3-4 minutes or until crisp and browned. Transfer to a plate lined with paper towel.
- Combine the lettuce, croutons, bacon and half the parmesan on a serving platter. Drizzle over the dressing and top with the remaining parmesan.
Source : taste.com.au