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ciabbatta rolls olive oil bacon eggs lemon juice parsley clove garlic wholegrain mustard olive oil baby romaine avocado cherry tomatoes black pepper
Viewed: 47 - Published at: 4 years agoIngredients
- 2 None ciabbatta rolls, torn into croutons
- 2 tbsp olive oil
- 3.5 oz thinly sliced prosciutto or bacon
- 2 None eggs, soft-boiled, peeled and chopped
- 2 tbsp lemon juice
- 1 tbsp flat-leaf parsley, chopped
- 1 clove garlic, peeled and chopped
- 1 tsp wholegrain mustard
- 1/4 cup olive oil
- 2 heads baby romaine, trimmed, leaves separated and washed
- 1 None avocado, pitted, peeled and thinly sliced
- 10 oz cherry tomatoes, halved
- None None Cracked black pepper, for garnish
Method
- Preheat oven to 400°F. Line two baking sheets with parchment paper. Arrange bread on one tray, drizzle with oil, and season to taste. Toss to coat. Place prosciutto on remaining baking sheet. Bake both for 10-12 mins or until crisp. Set aside.
- To make dressing, place eggs, lemon juice, parsley, garlic and mustard in a food processor. Process until smooth. With motor running, gradually add oil in a thin stream until dressing thickens. Season to taste.
- Break prosciutto into pieces. Arrange romaine, avocado, tomatoes, croutons and prosciutto on platter. Drizzle with dressing and garnish with cracked black pepper.
