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Lettuce, anchovy and egg salad with a creamy vinaigrette

Lettuce, anchovy and egg salad with a creamy vinaigrette comes together with White Crusty Bread, Olive Oil, Lemon Juice, and Caster Sugar. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 3 slice
• 1 tbsp
• 2 tbsp
• 1/2 tsp

Method (preview)

1. 1

   Cut the crusts off the bread and tear the remainder into small pieces.

2. 2

   Toss them in a bowl with the olive oil.

3. 3

   Spread onto a baking tray and bake for 5-7 minutes or until crisp and golden-brown.

4. 4

   Remove and leave to cool, then season lightly with salt.

5. 5

   Meanwhile, put the eggs into a pan of boiling water and boil for eight minutes. Drain and cover with cold water.

6. 6

   Mix together briefly with a hand-held electric whisk, then slowly whisk in the oil to make a smooth dressing.

7. 7

   Discard the outside leaves of the lettuce if necessary and tear the rest into small pieces.

8. 8

   Wash and dry well, then spread over the base of six medium serving plates.

9. 9

   Peel the hard-boiled eggs and cut them into quarters.

10. 10

    Arrange four pieces over each plate of lettuce leaves with the four strips of anchovy fillet and a few croutons.

11. 11

    Drizzle one tablespoon of dressing over each plate and serve straight away.