Summary

Ingredients

• 75 g bacon, smoked
• 2 slices toast
• 6 tablespoon oil
• 3 cloves garlic
• 1 romaine lettuce, or 2 lettuce hearts instead
• 1 egg (s), fresh
• 1 teaspoon mustard
• 1 teaspoon vinegar
• 100 ml olive oil
• 1 tablespoon parmesan, grated
• salt and pepper
• Tabasco
• 1 anchovy fillet (s), very finely chopped
• Parmesan, grated

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Instructions

1. Finely dice the bacon and fry in a pan over low heat until crispy. Debark and dice toast. Remove the bacon from the pan, add the oil to the pan and roast the toast cubes in it. At the end of the roasting time, add 2 chopped garlic cloves.
2. Place croutons on kitchen paper. Clean and wash the lettuce and cut into strips about 2cm wide.
3. Mix egg yolks, mustard, 1 pressed clove of garlic, chopped anchovy, salt, vinegar, olive oil and parmesan into a dressing and season with salt, pepper, vinegar and Tabasco.
4. Turn the salad in the dressing, arrange on plates, garnish with the croutons, bacon and, if you like, with parmesan shavings.