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3 eggs
3 garlic
cloves, crushed
2-3
anchovy fillets
1 tsp
Worcestershire sauce
2 tbsp
lime juice
1 tsp
Dijon mustard
185ml
olive oil
3 slices
white bread
25g butter
1 tbsp
oil, extra
3 back
bacon rashers
1 large or
4 baby cos (romaine) lettuces
75g (3/4
cup) shaved Parmesan cheese |
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Method :
Process the
eggs, garlic, anchovies, Worcestershire sauce, lime juice and mustard in
a food processor until smooth. With the motor running, add the oil in a
thin, continuous stream to produce a creamy dressing. Season to taste
with salt and black pepper. Cut the crusts off the bread, then cut the
bread into 1.5cm cubes. Heat the butter and extra olive oil in a frying
pan over medium heat, add the bread and cook for about 6 minutes, or
until crisp, then remove from the pan. Cook the bacon in the same pan
for 3 minutes, or until it is crispy and golden, then break into bite
sized pieces. Toss the lettuce leaves with the dressing, then stir in
the croutons and bacon, and top with the shaved Parmesan cheese.
Serves 4 - 6
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