Ingredients
- 1 sourdough baguette
- 1 large head cos lettuce, torn
- 200g flat leaf parsley
- 100g cherry tomatoes, halved
- 1 cucumber, sliced
- 6 eggs, soft boiled
- 15g parmesan
- 6 anchovies, crushed
- 2 cloves garlic
- 1/2 lemon, juice and zest
- 15ml extra virgin olive oil
- 75ml Nola Reduced Oil Salad Dressing
- Optional: White anchovies for garnish
Cooking Instructions
- Crush garlic and combine with zest of lemon, olive oil, grated parmesan, Nola Reduced Oil Salad Dressing and crushed anchovies in a blender.
- Thin with a bit of water and blend until the dressing is nice and viscous.
- Prepare all the salad ingredients, except for the eggs, appropriately and place into one bowl. Pour the dressing over the salad.
- Mix well until all salad ingredients are coated.
- Slice the baguette and toast with olive oil and garlic rub.
- Top the toasted baguette with salad, 1 half soft boiled egg and piece of white anchovy.