Classic French Salad
|Olive oil||1 Teaspoon (Leveled)|
|Thick white bread slices||4 , cut into 5 mm cubes|
|Romaine lettuce heads||4|
|Fresh spinach||75 Gram|
|Freshly ground black pepper||To Taste|
|Lemon||1⁄2 , juiced|
|Dijon mustard||1 Teaspoon|
|Fresh basil leaves||1 Tablespoon, shredded (Few Leaves Required)|
|Extra virgin olive oil||3 Tablespoon|
Make the dressing by mixing the lemon juice, mustard, basil and olive oil together well.
Now remove the fat from the bacon and cut the strips into 1 cm cubes.
In a hot pan, heat a drizzle of oil and add the bacon.
Cook on a medium heat until brown, then remove from the pan and set aside.
Poach the egg and set aside.
Add the cubed bread to the pan you used to cook the bacon and fry for a few minutes with a little more oil until crispy.
Cut up the lettuce heads and place in a large mixing bowl with the spinach.
Pour on the dressing and mix very well with your hands.
Add the croutons, bacon, poached egg and black pepper and serve.