Serves:
Prep time:
| CROUTONS | |
| Thick Sourdough Slices, Diced | 4 |
| Extra Virgin Olive Oil | 1/4 cup |
| White Wine Vinegar | 1 tbsp |
| Dijon Mustard | 1 heaped tsp |
| Parsley, Chopped | |
| Salt, Pinch | |
| SALAD | |
| Eggs | 2-4 |
| White Vinegar, Splash | |
| Head Cos Lettuce, Torn | 1 |
| Pancetta, Thin Slices | 8 |
| Optional: Anchovies | |
| Yoghurt Ranch Dressing & Dip |
Method
- Preheat oven to 180°C. Combine all crouton ingredients in a bowl and combine. Lay out evenly on a lined baking tray and bake for 10 minutes before turning and baking for another 10 minutes. Set aside.
- Lay out pancetta slices in a single layer on another lined baking tray and bake at the same time as the croutons, removing from the oven once crispy and reduced in size.
- Combine torn lettuce and Birch & Waite Yoghurt Ranch Dressing & Dip in a bowl and toss well. Portion into individual bowls and top with equal amounts of croutons and pancetta. Optional: add an anchovy or two.
- Bring a saucepan of water to boil and add a splash of white vinegar. Crack an egg in a cup, only one at a time then create a vortex in boiling water with a spoon. Pour the egg in and poach for 3 minutes. Place the cooked egg on a paper towel and repeat with the remaining eggs. Place onto salad.
- Top salad with additional Birch & Waite Yoghurt Ranch Dressing & Dip. Serve and enjoy!
Recipe created by My Little Kitchen
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