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
- 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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