| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | British | Thoroughly, Modern, British | 1 | servings |
INGREDIENTS
| 6 | Anchovy fillets | |
| 2 | Egg yolks | |
| 1 | Clove garlic; crushed | |
| Splash of Worcestershire sauce | ||
| Splash of Tabasco | ||
| 1 | tb | Dijon mustard |
| 1 | Generous tsp English mustard | |
| 1 | Lemon; juice of | |
| 200 | ml | Good olive oil |
| 2 | Handfuls rustic garlic croutons | |
| 1 | Cos lettuce; picked and washed | |
| 4 | tb | Parmesan |
| 4 | Eggs; boiled for 4 | |
| ; minutes and then | ||
| ; refreshed |
INSTRUCTIONS
Combine the first eight ingredients in a food processor. Slowly pour in the oil as for mayonnaise. Have some hot water to hand to thin down if dressing is too thick. Place the cos in a bowl along with the croutons and half the cheese, add the dressing and toss. Divide on to four plates, top with two halves of egg and sprinkle over the remaining Parmesan. Converted by MC_Buster. Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.
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