Ingredients
Serves: 4
- 2 cups sourdough bread, cubed
- 80ml extra virgin olive oil
- salt and pepper, to taste
- 6 cloves garlic, 3 unpeeled
- 4 anchovy fillets
- 1 teaspoon Worcestershire sauce
- 2 teaspoons red wine vinegar
- 1 cos lettuce
- 1 egg, soft boiled
- Parmesan cheese, to garnish
Directions
Preparation:20min ›
Cook:15min ›
Ready in:35min
- Preheat the oven to 180 degrees C. Sprinkle the bread cubes with half the olive oil and salt and pepper. Place in the oven on a baking tray and toast, turning once, until golden, about 15 minutes. Briefly rub the cubes with the unpeeled garlic.
- Crush the 3 peeled cloves of garlic into a bowl and add about 1/2 teaspoon salt. With a fork, crush the anchovies in to the garlic. Add the Worcestershire, vinegar and pepper to taste. Start whisking. While whisking, drizzle in the remaining olive oil to make a thick dressing.
- Arrange the lettuce leaves and toasted bread in a salad bowl. Crack in the soft boiled egg, add the dressing and toss to coat. Serve garnished with Parmesan.
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Reviews and Ratings
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Reviews in English (1)
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This is such a simple salad to make and so good. Feels good not to waste old bread too. - 19 Mar 2014
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