Baby leaf salad with bacon
Ingredients:
- 250g good rasher bacon
- 1 extra large egg yolk, at room temperature
- 2 tsp dijon mustard
- 2 large garlic cloves, chopped
- 125ml freshly squeezed lemon juice
- 2 tsp salt
- 1/2 tsp freshly ground black pepper
- 24 tbsp good olive oil
- 50g freshly grated parmesan, plus 125g chunk very good Parmesan
- Mesclun greens for 4, washed and spun dry
Preparation:
1) Preheat the oven to 200°C/gas mark 6.
2) Lay the rasher bacon on a baking sheet, and bake for 20 to 25 minutes, or until crisp. Dry on paper towels and large dice.
2) For the dressing, place the egg yolk, mustard, garlic, lemon juice, salt, and pepper into the bowl of a food processor fitted with steel blade. Process until smooth. With the food processor running, slowly pour the olive oil through the feed tube (as though you were making mayonnaise) and process until thick. Add 50g grated parmesan and pulse 3 times.
3) Toss the lettuce with enough dressing to moisten well. Divide the lettuce among 4 plates. With a very sharp knife or a vegetable peeler, shave the parmesan into large shards and arrange them on the lettuce. Sprinkle the diced rasher bacon over the salad and serve.
