Perfect salad anytime, made with homemade dressing and freshly baked bread for croutons, nothing nicer.
You can serve it just as it is or add some grilled chicken or crispy bacon.
Serves 4
2 cos lettuce or baby gem
200g good quality bread in the piece
olive oil
Dressing
1 egg
1 tablespoon mustard
2 cloves garlic, chopped
2 anchovy fillets, chopped
1 tablespoon cider vinegar
50g parmesan, finely grated
250ml sunflower oil
Start with the dressing, place the egg, mustard, garlic, anchovy and half the parmesan in the processor,
blend until smooth and creamy, with the processor on, gradually drizzle in the oil in a steady stream.
Taste for seasoning, Scrape into a bowl, cover and keep in the fridge.
Wash the leaves, dry well, keep whole and chill until ready to serve. Tear the bread into pieces,
drizzle with olive oil and bake in a hot oven for about 10 minutes until crisp.
To serve, place the leaves in a large bowl, add about 100ml of the dressing, mix well but gently,
add in the croutons and toss a few times so they get a touch of the dressing. Add a little more
dressing if necessary. Save the rest in the fridge for another day, it will hold for 3 days.
Serve with remainder of the parmesan.
