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5 peeled garlic cloves
5 oz extra-virgin olive oil
Small can anchovy filets
Lemon juice (a twist)
1 tsp Dijon mustard
Black pepper
1 egg yolk
2 slices brown bread, cut into cubes
1 head Romaine lettuce
3 ½ oz thinly-sliced Mémoire Truffle Cheese
8 pan-fried strips of bacon
Fresh thyme for garnish
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Crush garlic and mix with olive oil. Leave for 15-20 minutes to flavor the oil. Strain half the oil to make the dressing. Add ½ can of anchovy filets, lemon juice, mustard, pepper and egg yolk. Whisk for 30 seconds until blended. Fry the bread cubes (croutons) in the remaining half of the oil. Drain well on a paper towel. Toss the lettuce with the dressing and divide among 4 plates. Sprinkle the croutons and Mémoire Truffle Cheese over the salad. Place remaining anchovy filets and two strips of bacon on each portion. Garnish with fresh thyme. |