Ingredients Jump to Instructions ↓

  1. 6 large Lion Quality eggs

  2. 45ml (3tbsp) olive oil

  3. 100g (4oz) crusty white bread, cubed

  4. 1 garlic clove, halved

  5. 1 head Sweet Romaine or Cos lettuce, washed

  6. 1 (50g) can anchovy fillets in oil

  7. 25g (1oz) freshly grated Parmesan cheese

  8. 60ml (4tbsp) olive oil

  9. juice of half lemon

  10. 2 1/2ml ( 1/2 tsp) caster sugar

  11. 2 1/2ml ( 1/2 tsp) Dijon mustard

  12. 2 1/2ml ( 1/2 tsp) Worcestershire sauce

Instructions Jump to Ingredients ↑

  1. Put the eggs in a medium pan, cover with cold water and bring to the boil. Boil for 7 mins so that they are softly hard boiled, then drain, rinse in cold water tapping the shells all over. When cold, peel away the shells and cut into quarters. Place one egg in a food processor.

  2. Meanwhile for the croutons, heat the oil in a frying pan, add the bread cubes and garlic and fry for 4-5mins over a medium heat, stirring until the croutons are crisp and golden. Drain on kitchen paper and discard garlic.

  3. Tear the lettuce into large pieces and place in a salad bowl. Drain the anchovies, reserving 30ml (2tbsp) of the oil for the dressing. Dice the anchovies and add to the bowl with the eggs and Parmesan cheese.

  4. Place all the dressing ingredients into the food processor with the egg and anchovy oil and whizz together until a smooth dressing forms. Season to taste. Drizzle the dressing over the salad and serve immediately.


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