For 4 servings

75g bacon 2 slices of toast 1-2 cloves of garlic 6 tablespoons neutral oil 2 Romana hearts 2 egg yolks 100g olive oil (super good) - Alternatively 1:1 very good olive oil and rapeseed oil 3-4 tablespoons lemon juice 1 dab of hot mustard (Dijon mustard or Düsseldorfer Löwensenf) Salt Black pepper, freshly ground 2 anchovy fillets 30g Parmesan cheese

Dice the bacon and fry it, adding a little oil - if needed - until crispy.

Remove the crusts from the bread and cut it into cubes of about 1 cm, peel the garlic and chop it finely.

Remove the bacon from the pan, drain it on paper towels and put it aside. Toast the bread cubes in the bacon fat, add a little oil if necessary and add the garlic at the end, but do not let it burn.

Wash the lettuce, spin it dry and pluck it.

Now separate the eggs (use the whites elsewhere) and beat the egg yolks with a hand mixer with a dab of mustard. Add 2 tablespoons of lemon juice and mix.

Please make sure that all ingredients for the dressing are at room temperature, so that the emulsion succeeds.

Add the oil first drop by drop to the egg and then in a thin stream while whisking. When all the oil is in, you should have reached a light cream. Now add the very finely chopped anchovies.

Season the dressing with salt and pepper and possibly lemon juice.

Chop the Parmesan more or less finely.

Toss the salad in the dressing.

Sprinkle the croutons, bacon and Parmesan over the salad. Serve the salad immediately.

Tip:

I put the dressing in a 3-hole Squezze bottle for visual purposes and topped the salad with it. It's really better to mix the salad and dressing classically.