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  • 2 large slices of sourdough bread
  • olive oil, for brushing
  • 4 streaky bacon rashers
  • 2 cos lettuce hearts, torn
  • 12 drained anchovy fillets
  • 2 eggs, hard-boiled, shelled and quartered
  • 3 garlic cloves
  • 1 egg yolk
  • 2 teaspoons white wine vinegar
  • 4 drained anchovy fillets
  • 75 ml (3 fl oz) olive oil
  • 3 tablespoons freshly grated Parmesan cheese
  • salt and black pepper

Start by making the dressing. Thread the garlic cloves on to a metal skewer and cook on a medium barbecue for 6—8 minutes until soft and lightly charred. Leave to cool. Place the garlic in a food processor or blender with the remaining ingredients and blend until smooth. Add a little boiling water to thin the sauce, if necessary.

Brush the sourdough bread with a little oil and toast for 1 minute on each side until browned. Cut into cubes and place in a large bowl. Barbecue the bacon until crisp, then leave to cool and tear into bite-sized pieces. Add the lettuce leaves, anchovies and egg quarters. Drizzle the dressing over the salad, toss well and serve.

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