Preparation time is 15minutes
Cook time is 12minutes
Total time is 27minutes
Serve is for 8 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
8
- 1teaspoons worcestershire sauce
- 1 lemon, 1 tbs juiced
- 1 pinch fresh pepper (to taste)
- 1/2 cup whole egg mayonnaise
- 60grams parmesan cheese, shaved
- 3 slice sourdough bread (2 cm thick)
- 2tablespoons olive oil
- 1teaspoons fresh thyme leaves
- 1 clove garlic, crushed
- 1packets little gem lettuce (twin pack)
- 2 anchovy fillets, finely chopped
Nutrition per serving
885kJ / 211Cal
885 Kilojoules or 211 Calories
10% of daily energy intake*
Protein
5.0grams
Fat
17.2grams
Carbs
9.5grams
Sugars
1.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Separate the lettuce. Wipe over with damp paper towel then arrange on tray or serving platter. Cover with damp paper towel and refrigerate until ready to serve.
Step 2 of 6
Preheat oven 200°C fan forced. Tear the bread into small pieces, put onto a tray.
Step 3 of 6
Combine the oil, thyme and garlic and spoon over the bread. Season and turn to coat. Bake 10-12 minutes until light golden. Set aside to cool.
Step 4 of 6
To make the dressing, place the anchovy fillets, Worcestershire sauce and lemon juice in a small food processor. Process until combined. Add the mayonnaise and pulse until combined. Add luke-warm water to adjust the consistency if needed. Season with pepper
Step 5 of 6
Top each lettuce leaf with a heaped tablespoon of toasted croutons and parmesan. Drizzle with dressing, season and serve.
Step 6 of 6
Enjoy!
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