146
Ingredients
- 1 small baguette
- 2 tablespoons olive oil
- 2 garlic cloves, halved
- 4 back bacon rashers, trimmed of fat
- 2 Cos lettuces
- 10 anchovy fillets in oil, drained and halved lengthways
- 100g/4oz Parmesan cheese, freghly grated
- For the dressing
- 1 egg yolk
- 2 garlic cloves, crushed
- 2 teaspoons Dijon mustard
- 2 anchovy fillets in oil, drained
- 2 tablespoons white wine vinegar
- 1 tablespoon Worcestershire sauce
- 175ml/6fl oz olive oil
- salt and freshly ground black pepper
Instructions
- Preheat the oven to 180°C/350°F/Gas mark 4.
- To make the croûtons, cut the baguette into 15 thin slices, and brush
both sides of each slice with the oil. Spread the slices out on a baking
tray, and bake for 10–5 minutes until golden brown. Leave to cool
slightly, then rub each side of each slice of bread with the cut edge of a
garlic clove. Cut each slice into small cubes. - Cook the bacon under a hot grill until crisp. Drain on kitchen paper until
cooled, then break into chunky pieces. - Tear the lettuce leaves into pieces, and put in a large serving bowl with
the bacon, anchovies, croûtons and Parmesan. - For the dressing, put the egg yolks, garlic, mustard, anchovies, vinegar
and Worcestershire sauce in a blender or food processor. Season with
salt and pepper, and process for 20 seconds or until smooth. With the
motor running, gradually add the oil in a thin stream until the dressing is
thick and creamy. - Drizzle the dressing over the salad, and toss very gently until well
distributed. Serve immediately
