500 g water
4 large eggs
200 g bread, diced (1.5 cm)
3 Tbsp olive oil
560 g cos lettuce, cut in strips
50 g Parmesan cheese, cut into pieces (3 cm), to taste
1 garlic clove
80 g grapeseed oil
50 g mayonnaise
20 g lemon juice
2 tsp Dijon mustard
Place water in mixing bowl, insert simmering basket and add eggs. Cook 9 min/Varoma/speed 1. Remove simmering basket with aid of spatula and place eggs under cold running water to stop them cooking.
Peel eggs, Chop eggs into small cubes and set aside.
Preheat grill on low heat.
Place a bowl on mixing bowl lid and weigh in bread cubes. Transfer bread cubes to a baking tray, drizzle over 3 Tbsp oil and mix with spatula. Place baking tray under grill, turning bread cubes carefully while grilling, until golden brown then set aside.
Place a large salad bowl on mixing bowl lid and weigh in lettuce. Add croutons (bread cubes) and chopped egg whites then set aside.
Place Parmesan into mixing bowl and grate 10 sec/speed 9. Transfer into a bowl and set aside.
Place garlic into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.
Place a jug onto mixing bowl lid, weigh grapeseed oil into it and set jug aside. Insert butterfly whisk. Add mayonnaise, lemon juice, Dijon mustard and reserved grated Parmesan and whisk 1 min/speed 4.
With butterfly whisk still in place, mix speed 4 slowly pouring reserved oil onto mixing bowl lid, letting it drizzle into mixing bowl to emulsify. Take care not to add oil too quickly, as this may cause the dressing to split. Remove butterfly whisk.
Pour dressing over salad and serve
I serve mine with my crispy chicken strips
Recipes used as inspiration