2 bunches of asparagus
1/4 cup packed basil leaves
1/2 cup olive oil
finely grated zest 1 lemon
2 tbsp lemon juice
1 tsp Dijon mustard
1 tsp honey
1 tsp sea salt
pinch chilli flakes
2 - 3 baby cos lettuces, leaves separated
1 fennel bulb, very thinly sliced
2 handfuls watercress or rocket
1-2 avocados, sliced
Briefly blanch the asparagus in plently of boiling, well salted water until crispy tender
Drain and refresh in a bowl of iced water then place on clean tea towel and pat dry
Blitz all the ingredients in a food processor until smooth
Layer all ingredients and the asparagus on a large serving plate, drizzling with dressing as you go, then scatter with fennel fronds
3 baby cos lettuces
6 eggs
3 rashers bacon
1 cup croutons
dressing (see recipe) enough to cover the salad well
6 tbsp grated parmesan
6 anchovies (optional)
1 egg yolk
1 anchovy, finely chopped
1 clove garlic, finely chopped
1 tsp Dijon mustard
1 tsp lemon juice
1 tsp chopped parsley
1 tbsp grated parmesan
2 tbsp olive oil
1/4 cup canola oil
1 cup bread, cut into small pieces
1 clove garlic, finely chopped
2 tsp finely chopped parsly
2 tbsp olive oil
Cut the baby cos up into bite sized pieces and wash and drain well
Bring a pot of water to boil
Cook the eggs for 5 mins 35 secs for the perfect soft boiled egg
Cool, peel and cut in half
Cut the bacon up and slow cook in a frying pan until crispy about 10 mins
To assemble, toss the lettuce, bacon and croutons with the dressing and then top with the eggs, parmesan and anchovies
Whisk all ingredients, apart from the oils, together until well combined
Slowly add the oils while whisking to make an emulsion (a thick sauce). Season to taste
Mix all the ingredients together, season with a pinch of salt and black pepper and saute in a large frying pan until crispy, about 10 minutes