Ingredients
180 g Cornish Sweetheart Bacon
Olive oil
Salt and pepper
2 large heads Romaine lettuce
Handful of grated parmesan cheese
Dressing
1 large egg yolk
2 teaspoons Dijon mustard
2 garlic cloves, finely chopped
4 tablespoons of lemon juice
Salt and pepper
Handful of grated parmesan cheese
Method
Cut the Cornish Sweetheart Bacon into squares and cook in a skillet over medium heat until golden and glossy. Once cooked remove from pan and transfer to paper towel.
Rinse and spin dry lettuce leaves. Cut in large pieces and place them in a salad bowl.
For the dressing, place egg yolk, mustard, garlic, lemon juice, salt and pepper in a blender. Blend until smooth and gradually add olive oil. Add parmesan cheese and blend to finish.
Toss lettuce with enough dressing to moisten lettuce and add some parmesan cheese.
Sprinkle Cornish Sweetheart Bacon on top to let it take centre stage!
