Ingredients
1 loaf pana di casa
2 tablespoons olive oil
1 small clove garlic, crushed
4 eggs, at room temperature
200g shortcut bacon, chopped
1 large or 2 medium cos lettuce, trimmed, washed, leaves separated
1 large or 2 medium cos lettuce, trimmed, washed, leaves separated
DRESSING
1 cup whole-egg mayonnaise
2 tablespoons lemon juice
2 tablespoons Dijon mustard
1 clove garlic, crushed
4 anchovies, chopped
¼ cup grated parmesan
Method
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To make dressing, place all ingredients in a blender. Season with salt and pepper. Blend until smooth. (Makes 1 1/2 cups.)
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To make star croutons, cut bread into eight x 1 ½ cm thick slices. Using a metal 5cm star-shaped cutter, cut out three stars from each slice.
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Combine oil and garlic in a small bowl. Brush over both sides of stars. Place on a large oven tray lined with baking paper.
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Cook in a moderate oven (180C) for about 12 minutes, or until golden and crisp. Remove and cool.
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Meanwhile, place eggs in a small saucepan. Cover with cold water. Bring to boil. Gently boil for 4 minutes for semi-soft boiled eggs. Transfer to a bowl of cold water to cool slightly. Peel off shells. Roughly chop.
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Heat an oiled, non-stick frying pan over a medium to high heat. Add bacon. Cook, stirring occasionally, for about 5 minutes, or until crisp. Remove. Drain on absorbent kitchen paper.
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To serve, place lettuce, half the croutons, bacon, eggs and parmesan in a large bowl with 1 cup of the dressing. Toss to combine. Transfer to a large shallow serving bowl. Top with remaining croutons, bacon and parmesan. Serve with remaining dressing.
