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Ingredients
- 6 thick slices sourdough bread
- 6 rashers bacon (coarsely chopped)
- 1 clove garlic
- 4 anchovies
- 2 egg yolks
- 1 1/2 tsp Dijon mustard
- 2 tbsp lemon juice
- 1 cup vegetable oil
- salt and pepper
- 1 cos lettuce
- 1 cup shaved parmesan
Method
Preheat oven to 200C.
Cut sourdough bread into 2cm cubes and bake for 8-10 minutes until crisp.
Cook rashers bacon in a frying pan over medium heat until crisp. For dressing, combine garlic and anchovies in a food processor. Add egg yolks and Dijon mustard and process briefly.
Add lemon juice, vegetable oil, salt and pepper and process until smooth. Remove outer leaves from cos lettuce and tear into bite-size pieces.
Place in a bowl. Add bacon, croutons and parmesan and toss. Pour dressing over and toss.
