1 clove crushed garlic
½ cup (plus 1 tablespoon extra) olive oil
3 thick slices bread
4 bacon rashers
3 hardboiled eggs
1 cos lettuce
60g (plus 1/3 cup extra) parmesan cheese
1 teaspoon Worcestershire Sauce
2 teaspoons minced garlic
Juice of 1 lemon
¼ cup whole egg mayonnaise
Directions to Cook:
Preheat oven to 180°C. Mix crushed garlic clove and 1 tablespoon olive oil and set aside for 10 minutes to steep. Remove crusts from bread. Brush the bread with oil and cut into 1-2cm cubes. Place in single layer on baking tray and bake for 10-12 minutes until golden and crisp. Remove from oven and set aside to cool.
In a food processor, process minced garlic, lemon juice (approximately 2 tablespoons), Worcestershire sauce, mayonnaise and 1/3 cup finely grated parmesan cheese. With motor still running, add ½ cup olive oil in a slow but steady stream (allowing mixture to emulsify) and blend until thick and creamy. Refrigerate until serving.
Finely dice bacon and fry until crisp. Drain on paper towel.
Wash and spin lettuce leaves and use large outer lettuce leaves to line serving bowl. Tear remainder of lettuce into bite sized pieces.
In a separate bowl, toss torn lettuce pieces, bacon, croutons, shaved parmesan (60g) and chopped boiled eggs together and place into the serving bowl.
Drizzle with dressing and serve immediately.
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