• Prep Time: 15 mins Cook Time: 5 – 10 mins

• Serves: 4 - 6

Ingredients

• 100g SPAR Butchers Best back bacon, cubed
• 30ml SPAR olive oil 
• 1 SPAR Freshline ciabatta bread, sliced into very thin rounds 
• 200g SPAR Freshline assorted lettuce leaves 
• SPAR Marksbury Parmesan shavings, to garnish 

• 2 SPAR Free-range egg yolks 
• 6 anchovy fillets, diced 
• 10ml SPAR Freshline garlic cloves, crushed 
• 5ml fresh thyme, chopped
• 60ml SPAR sunflower oil 
• 60ml SPAR Extra Virgin olive oil 
• SPAR sea salt and SPAR freshly-ground black pepper 

Method

1. In a non-stick frying pan over a high heat, fry the bacon until crisp.
2. In a separate pan, heat the olive oil and lightly toast the sliced bread.
3. In a salad bowl, toss the lettuce, fried bacon and ciabatta croutons (reserve a few for serving) with the dressing. Garnish with the Parmesan shavings and serve with extra croutons on the side.

1. Combine the egg yolks with the lemon juice, anchovy pieces, garlic and thyme.
2. Add the sunflower and olive oils in a slow, steady stream, while whisking, until a thick emulsion forms. Season to taste.

Recommended Wine: Delicious with crisp dry whites such as a unoaked Chardonnay or Chenin Blanc.