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Preparation time
25 minutes
Total time:
33 minutes
Serves
4
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Ingredients
Croutons
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4 cups (200 g) day-old bread, cut into cubes
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3 tbsp (42 g) butter
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Salt and pepper
Dressing
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½ cup (35 g) finely grated Parmigiano-Reggiano cheese
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2 tbsp (30 ml) lemon juice
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1 tbsp (15 ml) Dijon mustard
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1 tbsp (15 ml) anchovy paste
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2 cloves garlic, finely chopped
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1 egg yolk
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1 cup (250 ml) canola oil
Garnish
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1 iceberg lettuce, cut into quarters
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8 slices bacon, cooked and cut into pieces
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½ cup (35 g) shaved Parmigiano-Reggiano cheese
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Directions
Croutons
- In a large non-stick skillet over medium-high heat, brown the bread cubes in the butter. Add more butter, if needed. Season with salt and pepper. Let cool.
Dressing
- In a bowl, whisk the Parmesan, lemon juice, mustard, anchovy paste, garlic and egg yolk. Drizzle in the oil while beating constantly, until the mixture emulsifies and reaches a mayonnaise-like consistency. Season with pepper.
Assembly
- On each plate, place one lettuce wedge. Drizzle with the dressing. Top with the croutons and bacon. Sprinkle with the shaved cheese.
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