Ingredients
Salad
2 large eggs
1 head Romaine lettuce
Parmesan (freshly grated)
2 cups croutons
4 strips back bacon
Dressing
1 egg yolk
3 tbsp fresh lemon juice
1 tbsp minced garlic
1/2 tsp Worcestershire sauce
1/4 tsp red pepper flakes
1 tbsp Dijon mustard
2 anchovy fillets (mashed)
1 cup vegetable oil
1/3 cup extra-virgin olive oil
Salt
Freshly ground black pepper
Instructions
Put water in a saucepan and bring it to the boil, add some salt and the two eggs. Boil them to your desired consistency, add them to cold water and set aside to cool down.
Next rinse your lettuce under the tap and shake to remove excess water. Once cleaned, remove the leaves, cut them into 3 to 5cm pieces and set aside.
Next, add some oil to a pan and once the oil is heated, fry the back bacon until it is nice and crispy. Set is aside to cool down.
Now for the dressing, in a medium bowl, whisk together the egg yolk, lemon juice, garlic, Worcestershire, pepper flakes, mustard, and anchovies. Slowly whisk in the oils to emulsify. Season, to taste, with salt and pepper.
Place the lettuce in a large bowl, add the boiled eggs (sliced into quarters) and crispy back bacon (roughly chopped). Sprinkle with Parmesan and black pepper. Drizzle with your desired amount of dressing and toss well. Sprinkle on top with croutons and serve.
Serves: 4
Cooks in: 25 minutes
Difficulty: Easy
Pairs well with Survivor Sauvignon Blanc.
