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| Thursday, 14 August 2008 | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 A nice and healthy side recipe, the garlic croutons that top this classic salad are wonderful, as is the very creamy dressing.Ingredients 1 head of Romaine lettuce Croutons fried in oil Small pieces of bacon, cooked in a skillet Dressing 2 eggs 250 ml (1 cup) freshly grated parmesan cheese 125 ml (1/2 cup) olive oil 4 tbsp. lemon juice Worcestershire sauce Pepper 1 small clove of garlic, finely chopped Preparation: 1. Cook the bacon pieces in a non-stick pan; remove and set aside; 2. In the same pan (if you wish to use the bacon fat), or in another pan using a little oil, brown the croutons; add the garlic and cook quickly, not letting the garlic brown; remove and place on paper towels; 3. Immerse the eggs in boiling water for 10 seconds; remove; 4. In a salad bowl, pour in the oil, Worcestershire sauce, and lemon juice; season with pepper; 5. Break the eggs into the mixture; whisk together well; add the Parmesan; 6. Tear the lettuce onto the dressing; toss well just before serving; 7. Garnish with the croutons and bacon pieces.
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