Preparation Time: 10 minutes
Cooking Time: 7 minutes
Al Jazira 6"Golden Eggs"
45ml/3tbsp olive oil
100g/4oz crusty white bread, cubed
1 garlic clove, halved
1 head Sweet Romaine or Cos lettuce, washed
1 (50g) can anchovy fillets in oil
25g/1oz freshly grated Parmesan cheese
For the dressing
60ml/4tbsp olive oil
juice of half lemon
2.5ml/ 1/2 tsp caster sugar
2.5ml/ 1/2 tsp Dijon mustard
2.5ml/ 1/2 tsp Worcestershire sauce
the eggs in a medium pan, cover with cold water and bring
to the boil. Boil for 7mins so that they are softly hard
boiled, then drain, rinse in cold water tapping the shells
all over. When cold, peel away the shells and cut into quarters.
Place one egg in a food processor.
for the croutons, heat the oil in a frying pan, add the
bread cubes and garlic and fry for 4-5mins over a medium
heat, stirring until the croutons are crisp and golden.
Drain on kitchen paper and discard garlic.
the lettuce into large pieces and place in a salad bowl.
Drain the anchovies, reserving 30ml/2tbsp of the oil for
the dressing. Dice the anchovies and add to the bowl with
the eggs and Parmesan cheese.
all the dressing ingredients into the food processor with
the egg and anchovy oil and whizz together until a smooth
dressing forms. Season to taste. Drizzle the dressing over
the salad and serve immediately.