Transcript

Salad

Handful croutons (make your own)
1/3 cup bacon bits (make your won)
2 eggs
1 cos lettuce washed and torn
½ cup shaved parmesan cheese

Dressing

1 egg yolk
100 ml olive oil
1 tspn anchovy oil
1 tspn Dijon mustard
20ml white wine vinegar
Splash boiling water

Method

Make croutons by slicing stale bread into cubes and frying in clarified butter (ghee) on medium heat until golden brown. Drain on absorbent towel and dry out in slow oven. In the same frypan, cook your chopped bacon bits, drain and dry out on a separate tray.

Make your dressing as you would for a mayonnaise. Whisk the egg yolk on high and add the olive oil slowly to emulsify. Add the vinegar, mustard and anchovy oil and use the boiling water to alter consistency to get it nice and creamy.

Mix the lettuce, croutons and bacon bits together in a bowl with the dressing and get ready to serve. Coddle (light poach) the two eggs with a little splash of vinegar and serve on top the salad and finish with the shaved parmesan.