|2 slices||sourdough bread|
|10 g||Parmesan cheese|
|20 ml||olive oil|
|½ tsp||Worcestershire sauce|
|1 head||romaine heart|
|Parmesan cheese (grated, for serving)|
Place eggs in a saucepan filled with water, bring to a boil, and continue to boil for approx. 6 min. Remove from heat, rinse, and peel. Roughly chop sourdough bread into cubes and set aside. To make the dressing, zest the lemon and finely grate the Parmesan. Add anchovies, lemon zest, and grated Parmesan to a mortar and pestle and grind into a paste. Add to a bowl along with mayonnaise, yogurt, olive oil, tabasco, and Worcestershire sauce and mix well.
Add bacon to a frying pan over medium heat and fry until crispy. Set aside. Add sourdough bread cubes to the frying pan and fry until golden on both sides.
To assemble the salad, tear romaine leaves into a bowl, add croutons, pour dressing, and break the bacon into pieces on top, then add boiled eggs. Serve with extra grated Parmesan. Enjoy!