• 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


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.

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