4 cloves garlic, crushed

1/4 cup extra virgin olive oil

3 cups cubed stale French bread

4 eggs

1 medium cos lettuce

1/4 cup lemon juice

1/2 teaspoon salt

1/4 cup virgin olive oil

1/2 teaspoon Worcestershire sauce

1/2 cup grated or shaved parmesan cheese

8 anchovy fillets

Mix 3 cloves of the garlic with first measure of oil so the garlic infuses the oil. Place oil in a roasting dish. Place in a 1900 C oven for 5 minutes. Add bread cubes and toss to coat bread. Bake at 1900 C for 1 0—15 minutes or until golden, turning occasionally. Soft boil eggs in boiling water for 4 minutes. Drain and run under cold water. Wash lettuce and dry. Tear leaves into pieces and place in bowls or on a platter. Mix remaining garlic clove with lemon juice, salt, oil and Worcestershire sauce. When ready to serve, pour this dressing over lettuce. Shell eggs and chop roughly. Add to salad with bread, parmesan cheese and anchovy fillets.

Serves 4—6.


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