Ingredients (makes 4 as a side dish)

• DRESSING
• 1 egg
• ½ cup 97% fat-free mayonnaise
• 4 anchovy fillets
• 1 tablespoon grated parmesan cheese
• 1 tablespoon fresh chopped parsley
• 2 tablespoons water
• CROUTONS
• 3 slices multigrain bread
• cooking spray
• SALAD
• ¾ cup (90g) bacon short cut
• 1 large cos lettuce
• 1 punnet (250g) cherry tomatoes halved
• 1 tablespoon grated parmesan cheese

Method

1. To make 1 cup of Dressing: Boil egg for 6 minutes, cool slightly then shell. Place all ingredients except egg into food processor or blender, blend for 30 seconds. Add egg, blend for 10-15 seconds.
2. To make 1 cup of Croutons: Heat oven to 200°C fan forced. Toast bread, then cut into small cubes, place bread on baking tray. Lightly coat with cooking spray. Bake for 10-15 minutes, or until brown and hard.
3. To make Salad: Cut bacon into small cubes, microwave or dry fry bacon, drain on paper towel. Wash lettuce leaves, break into chunks and place in a large salad bowl. Scatter tomatoes and bacon over lettuce. Add ½ cup dressing (refrigerate remaining dressing for another time). Toss ingredients together. Sprinkle croutons and cheese on top. Serve.