4 slices streaky bacon (Havoc Pork)
2 slices day old bread, sour dough or ciabatta, torn into bite sized pieces (suggested vendors Gilberts Fine Food or Beanos Bakery)
2 heads cos (romaine) lettuce, based removed and leaves separated and torn in half (Janefield Hydroponics)
150g parmesan, half finely grated and half shaved using a peeler
2 free-range eggs, boiled to your liking -soft is better (Agreeable Nature)
4-6 anchovy fillets -optional
1 clove garlic, peeled
2 egg yolks (Agreeable Nature)
2 tsp lemon juice or white wine vinegar
2 tsp dijon mustard
4 anchovy fillets
3 tsp Worcestershire sauce
1 cup rice bran or vegetable oil
This salad requires a bit of preparation beforehand but it is worth the effort.
Begin by preheating the grill of your oven to hot.
Line a baking tray with greaseproof paper and lay the bacon in single layer. Grill until crisp and golden on both sides (about 5 minutes) Remove the bacon and set aside to cool. Using the same tray place the torn bread croutons and toss in the bacon fat. Lower the oven rack and grill gently until the bread is golden, crisp and has dried out a little. Remove and cool.
To soft boil your eggs, place a deep suitable sized pot on with enough water to generously cover the eggs. When the water is boiling add the eggs carefully and set timer to 4.30 minutes. When the water returns to the boil start timer. Once the time is up remove immediately and run cold water over them to cool. Drain and peel. Set aside.
Dressing – put the yolks, garlic, mustard, lemon juice or vinegar, anchovies, and Worcestershire sauce into either a food processor bowl or use a hand blender and blend until thick and combined. Add oil, drop by drop whilst whisking until it thickens and stabilises, continue until all the oil is used. Taste and add a little ground pepper and salt if necessary.
When it comes to classic salads like this one, you just have to do it right and it all starts with crisp lettuce and it must be Cos, the dressing must be anchovy based and a handful of crunchy croutons add texture, the bacon adds a smokiness and the sharp shavings of parmesan complete it. Perfect!
Thanks to Janefield Hydroponics for providing the lettuce used in the demonstration at the Otago Farmers Market
If you would like to download a printable version of this recipe, please clickhere