Caesar Salad
1 Tbsp olive oil
3 bacon rashers, rind and excess fat trimmed, coarsely chopped
20g butter
1 garlic clove, crushed
3 slices white crusty bread, crusts removed, cut into 1cm cubes
1 cos lettuce, washed, dried, torn
40g shaved parmesan
Dressing:
1 egg
80ml (1/3 cup) extra virgin olive oil
2 Tbsp red wine vinegar
1 tsp Dijon mustard
2 drained anchovy fillets
1. Heat 1 teaspoon of oil in a large non-stick frying pan over medium-high heat. Add the bacon and cook, stirring, for 2-3 minutes or until golden. Use a slotted spoon to transfer to a plate lined with paper towel.
2. Reduce the heat to medium. Heat the butter and remaining olive oil in the pan. Add the garlic and bread and cook, stirring occasionally, for 4 minutes or until golden. Transfer to a plate lined with paper towel.
3. To make the Dressing: Place the egg in a small saucepan of cold water. Bring to the boil over high heat. Cook for 1 minute. Drain. Cool under cold running water. Crack the egg into a bowl. Use a teaspoon to scoop any remaining egg from the shell into the bowl. Place the egg, oil, vinegar, mustard and anchovy fillets in the bowl of a food processor and process until combined. Season with salt and pepper.
4. Combine the bacon, bread mixture, lettuce and parmesan in a large serving bowl. Drizzle over the dressing to serve.