3 baby cos lettuces
6 eggs
3 rashers bacon
1 cup croutons (see recipe)
dressing (see recipe), enough to cover the salad well
6 tablespoons grated parmesan
6 anchovies (optional)
1 egg yolk
1 anchovy, finely chopped
1 clove garlic, finely chopped
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1 teaspoon chopped parsley
1 tablespoon grated parmesan
2 tablespoons olive oil
¼ cup canola oil
1 cup bread, cut into small pieces
1 clove garlic, finely chopped
2 teaspoons finely chopped parsley
2 tablespoons olive oil

This is a great salad to make when you are having a barbecue as it is full of flavour and stands up to the big smoky, barbecue flavours.

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1.Cut the baby cos up into bite-sized pieces and wash and drain well.
2.Bring a pot of water to the boil, large enough to hold all the eggs easily.
3.Cook the eggs for 5 minutes 35 seconds for the perfect soft-boiled egg. Cool, peel and cut in half.
4.Cut the bacon up and slow-cook in a frying pan until crispy, about 10 minutes.
5.To assemble, toss the lettuce, bacon and croutons with the dressing and then top with the eggs, parmesan and anchovies, if using.
7.Whisk all ingredients, apart from the oils, together until well combined.
8.Slowly add the oils while whisking to make an emulsion (a thick sauce). Season to taste.
10.Mix all the ingredients together, season with a pinch of salt ad black pepper and sauté in a large frying pan until crispy, about 10 minutes.

Recipes & food styling Shepherd Elliott / Photography Amber-Jayne Bain