- baking tray
- baking paper
- cutting board
Preheat the oven to 180°C/350°F. For the bread chips, cut the baguette into thin slices and distribute on a lined baking tray.
Drizzle the slices with olive oil and bake in preheated oven at 180°C/350°F for approx. 5 - 7 min. until golden.
- small saucepan
- tall container
For the dressing, cook an egg in boiling water for approx. 2 - 3 min. Gently crack open the egg to remove the egg yolk. Put the parboiled egg yolk into a tall container.
- 2 anchovy fillets
- 1 clove garlic
Finely chop anchovy fillets and garlic.
- 1 tsp lemon juice
- 1 tsp Worcester sauce
- 1 tbsp medium-strength mustard
- 1 tbsp white balsamic vinegar
- 1 tsp sugar
Add chopped anchovy fillets and garlic, lemon juice, Worcestershire sauce, mustard, white balsamic vinegar, and sugar to the egg yolk and mix with a hand blender.
- 100 ml olive oil
Slowly stir the rest of the olive oil into the egg mixture. By doing this, mayonnaise will start to form. Season with salt and pepper.
- 50 g olives
- 50 g cherry tomatoes
- 50 g cucumber
- 2 romaine lettuce hearts
- hand blender
- salad spinner (optional)
Halve olives and tomatoes. Dice cucumber. Wash and dry romaine lettuce hearts and tear into bite-sized pieces.
- large saucepan
- paper towel
Poach 2 eggs in hot, but not boiling, water to the desired degree of hardness. For a runny center, approx. 3 - 5 min. is recommended. Transfer to a paper towel to dry.
- salad servers (optional)
- large bowl
Mix the lettuce, tomatoes, cucumber, and olives with the dressing and transfer to a plate. Sprinkle the bread chips on top and serve with a poached egg and Parmesan shavings.