Recipes by Di Swann
1. Cut the iceberg lettuce into chunky pieces and arrange on a serving platter. (If wished wash the chunky pieces in running cold water and then shake gently in a clean tea-towel to dry off excess water).
2. Cut the bread into large crouton size dice and chop the bacon roughly. Cook in the oil in a hot frying pan, tossing until the bacon and croutons are crisp. Alternatively melt the garlic butter in an oven proof pan or roasting dish, add the bacon and bread and cook at 180o
C until the bacon and bread is crispy.
3. Scatter the cooled bacon and croutons on top of the lettuce with the hard-boiled eggs.
4. Pour over plenty of ETA Caesar Salad Dressing and serve.
For this recipe, the eggs should be just hard-boiled. Size 7’s will take 8 minutes placed from cold into boiling water. For a light lunch add smoked or grilled chicken pieces.