Warm bacon salad with poached egg and cheese

Method

1. Caesar dressing — you will have more than you need for this recipe, but it keeps for several weeks so save it in the refrigerator for another time.

2. Make this dressing in a food processor but it can also be made very quickly by hand.

3. Drain the anchovies and crush lightly with a fork.

4. Add to a medium bowl along with the egg yolks, add the garlic, lemon juice, mustard powder, salt, Worcester and Tabasco sauce. Whisk all the ingredients together.

5. As you whisk, add the oils slowly at first, then a little faster as the emulsion forms.

6. Finally whisk in the water.

7. Taste and correct the seasoning.

8. Fill a small saucepan with cold water, add a little salt. When the water is boiling, reduce the heat, crack the egg and allow it to drop gently into the water. Cook in the barely simmering water for 4 to 5 minutes or until the white is set and the yolk is still soft. You may cook the eggs separately or together, depending on the size of your saucepan.

9. Heat a frying pan, add a little olive or sunflower oil. Cook the lardons of bacon until crispy and golden.

10. To assemble the salad put a little caesar dressing on the plate. Quickly arrange a selection of lettuce and salad leaves on top. Yuo can also add a little freshly cooked asparagus or chicory in season, or some chard or beet greens.

11. Sprinkle the hot sizzling bacon over the salad, top with a poached egg.

12. Drizzle some caesar dressing over the poached egg and salad leaves.

13. Sprinkle with freshly grated cheese and a little chopped parsley and serve immediately.