30 ml (2 tbsp) olive oil
30 ml (2 tbsp) white wine vinegar
1 clove garlic, crushed
salt and freshly ground black pepper
1/2 crisp iceberg lettuce
4 eggs
4 anchovy fillets
100 g (4 oz) Roquefort cheese, crumbled
Croutons
2 slices brown bread, crusts removed
30 ml (2 tbsp) olive oil
1 clove garlic, crushed
30 ml (2 tbsp) white wine vinegar
1 clove garlic, crushed
salt and freshly ground black pepper
1/2 crisp iceberg lettuce
4 eggs
4 anchovy fillets
100 g (4 oz) Roquefort cheese, crumbled
Croutons
2 slices brown bread, crusts removed
30 ml (2 tbsp) olive oil
1 clove garlic, crushed
method
Make the dressing by combining the olive oil, vinegar, garlic and seasoning.
Break up the lettuce and divide between four salad plates. Soft boil the eggs and shell them under cold running water. Roll up the anchovy fillets. Put an egg and an anchovy fillet on each plate. Sprinkle the cheese over the top and pour the dressing over all.
To make the croutons, cut the bread into small squares. Heat the oil in a pan, add the garlic and, when cooked, add the bread squares. Fry till golden. Divide between the plates.
Cut into each egg so that the yolk can run out and serve straight away.
Break up the lettuce and divide between four salad plates. Soft boil the eggs and shell them under cold running water. Roll up the anchovy fillets. Put an egg and an anchovy fillet on each plate. Sprinkle the cheese over the top and pour the dressing over all.
To make the croutons, cut the bread into small squares. Heat the oil in a pan, add the garlic and, when cooked, add the bread squares. Fry till golden. Divide between the plates.
Cut into each egg so that the yolk can run out and serve straight away.
serving amount
serves 4
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