Ingredients
Dressing
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon lemon juice
- 1 tablespoon water
- ½ teaspoon Dijon mustard
- 1 small clove garlic, crushed
- 1 egg yolk
- 1 anchovy fillet, patted dry of excess oil and finely chopped
- Black pepper, to season
Salad
- 2 slices wholemeal bread
- Olive oil spray
- 2 baby Cos lettuce (600 g), cut into quarters
- 4 soft boiled eggs, peeled and halved
- 500 g cherry tomatoes, halved
- 1 tablespoon finely grated Parmesan
Method
Step 1
To make dressing, place all ingredients in a screw top jar. Shake well. Refrigerate while making salad.
Step 2
To make croutons for salad, cut bread into cubes or roughly tear into small pieces. Spread over a baking tray. Spray lightly with cooking oil. Cook under a preheated grill until golden. Set aside to cool.
Step 3
Arrange lettuce, eggs and tomatoes in serving bowls. Top with croutons, drizzle with dressing and sprinkle with parmesan.
