Ingredients

  • For the Dressing

  • 3 Anchovy Fillets
  • 1 clove of Garlic
  • 3 Egg Yolks (M)
  • 1 tsp Dijon Mustard
  • 1 Lemon
  • 150ml Grapeseed Oil
  • 3 tbsp finely grated Kerrygold Vintage Cheddar
  • Salt & Pepper
  • For the Bread Cubes

  • 300g Baguette or Ciabatta
  • 100g Kerrygold Garlic & Herb Butter
  • Also

  • 100g Bacon
  • 4 Romana Lettuce Hearts

Directions


Chop the anchovies together with the garlic clove to a fine paste. Put this together with the egg yolks and two tablespoons of lemon juice in a bowl and stir well.

Add the grapeseed oil drop by drop while stirring vigorously with a whisk. Continue until the oil is mixed through and the dressing has a creamy consistency.

Season lightly with salt, pepper and the grated cheese and place in the refrigerator to chill.

Meanwhile, fry the bacon in a pan until it is crispy. Place on some kitchen paper to drain.

Preheat the oven to 200°C top/bottom heat and prepare a baking sheet lined with baking paper.

Cut the bread into 3x3 cm cubes, melt the herb butter in a small saucepan. Now mix the bread cubes with the herb butter and spread onto the baking sheet.

Roast on the middle rack for 12-17 minutes. The bread cubes should be golden yellow and crispy when done.

Remove the outer leaves of the lettuce, then cut into 2-3 wide strips with a sharp knife. Wash the lettuce and spin dry.

Mix the salad with some dressing and arrange on a plate. Spread the butter cubes generously over the salad, garnish with bacon to serve.

Keep the rest of the dressing in the refrigerator and use by the following day.

Want More Ideas?

Follow Kerrygold on Instagram

explore our

Similar Recipes

Baking

Chocolate Orange Biscotti

METHOD Preheat the oven to 180°C/Gas Mark 4. Beat toge...

Serves Makes 12 large (24 small)
Main courses

Farmette’s Hot Smoked Salmon Tacos

This recipe was created by our friend, Imen McDonnell (...

Serves 4
Main courses

Lamb Fillet on Carrot Pasta

Preheat the oven to 120°C. Rinse the lamb fillets, pat dry and remov...

Serves 4
Main courses

Lamb chops with red wine, rosemary and garlic butter

Marinated lamb chops. Tender and tasty. Bring out the best in them with rosemary...

Serves 4
Sides & Nibbles

Vintage Cheddar with Rocket-Walnut Pesto Sandwich

For the Pesto 1. Roast the walnuts in a pan without oil and let them c...

Baking

Lemon Drizzle Squares

Tried, tested and perfected, this recipe is in the oven in five minutes flat. Ju...

Serves 24 squares
Sides & Nibbles

Sausage Mummies

On a lightly floured cutting board, roll out one sheet of the puff p...

see more