Ready in: 0:30 h
Preparation time: 30 min.
Created on: 20.02.2017
Last changes: 14.02.2018
- Wash, trim and spin-dry the lettuce hearts, then divide them into bite-sized pieces. Place in a bowl. Cut the bacon into strips and fry in a frying pan, without adding any additional fat, until crispy.
- Remove, drain on a piece of paper towel and set aside. Remove the crusts from the bread and cut lengthways into cubes of about ½ cm. Heat the butter and the sunflower oil in the same frying pan used for the bacon and fry the bread cubes so that they are crispy on all sides. Drain on a piece of paper towel and set also aside.
- For the dressing, peel the garlic clove, drain the anchovies and pat them dry before placing together with the garlic in the blender jug and processing for 8 seconds/speed setting 8. Scrape down using the spatula. Add the egg yolk, lemon juice, mustard and Worcester sauce and process for 10 seconds/speed setting 8. Put the cover for the filling opening firmly in place and set the processor to 4 minutes/speed setting 4. Switch it on and slowly drizzle the oil onto the lid of the mixing bowl so that the oil can drip down on the inside. Slowly increase the amount of oil. Season the dressing with salt and pepper. Pour the dressing over the salad and mix thoroughly. Arrange the salad on the plates, sprinkle with bacon and croutons. Grate shavings of Parmesan over the salad and serve immediately.
Bon appétit with Monsieur Cuisine