12 slices ciabatta bread, sliced on the diagonal
extra virgin olive oil
2 cloves garlic
8 rashers streaky bacon
250 grams baby cos leaves
8 anchovy fillets – optional shavings of Parmesan cheese
1 cup good quality mayonnaise
6 anchovy fillets, finely chopped
2 cloves garlic, crushed
1 teaspoon Worcestershire sauce
½ teaspoon Dijon mustard
3-4 tablespoons lemon juice
2 tablespoons olive oil
Cover the eggs with cold water and bring to the boil. Simmer 4 minutes, drain and run under cold water. Peel and set aside.
Preheat the oven to 200oC or heat a ridged grill plate or barbecue.
Lightly brush the bread with olive oil. Place on a baking tray or on the hot grill plate and cook until golden. Rub both sides with a garlic clove. Grill or fry the bacon until crisp and drain on paper towels.
Dressing: Place all the dressing ingredients, except the lemon juice and oil, in a food processor and blend well. Add the lemon juice and oil and season to taste. If a thinner dressing is desired, thin it with a little hot water.
To assemble: Divide the cos between serving bowls and tuck in the croutons. Top with the bacon and anchovy fillets. Cut the eggs into quarters and place on each salad. Scatter over the Parmesan and drizzle with the dressing. Serve any extra dressing separately.