Ingredients: 12

Servings: 4-6

  • 100g back bacon, cubed
  • 30ml olive oil
  • 1 ciabatta bread, sliced into very thin rounds
  • 200g assorted lettuce leaves
  • Parmesan shavings, to garnish


  • 2 Free-range egg yolks
  • 6 anchovy fillets, diced
  • 10ml garlic cloves, crushed
  • 5ml fresh thyme, chopped
  • 60ml sunflower oil
  • 60ml Extra Virgin olive oil
  • sea salt and freshly ground black pepper


  1. In a non-stick frying pan over high heat, fry the bacon until crisp.
  2. In a separate pan, heat the olive oil and lightly toast the sliced bread.
  3. In a salad bowl, toss the lettuce, fried bacon and ciabatta croutons (reserve a few for serving) with the dressing. Garnish with the Parmesan shavings and serve with extra croutons on the side.
  4. To make the dressing: Combine the egg yolks with the lemon juice, anchovy pieces, garlic and thyme. Add the sunflower and olive oils in a slow, steady stream, while whisking, until a thick emulsion forms.  Season to taste.

Tip: You can make this delicious dressing in advance and just put the salad together when needed.  Serve on individual plates as a starter.