200g whole piece speck, rind removed and cut into lardons
1 head cos lettuce, trimmed, washed and dried
3 spring onions, finely sliced
½ cup shaved Parmesan
6 poached eggs, soft yolk
DRESSING
2 egg yolks
1 clove garlic
2 anchovy fillets
1 tbsp lemon juice
1 tbsp Worcestershire sauce
2 tsp Dijon mustard
½ cup olive oil
Instructions
Preheat oven to 180°C
Line a baking tray with baking paper, place chicken tenderloins on tray, drizzle lightly with olive oil. Place in oven to bake, approximately 10 minutes or till golden.
Remove crusts from the bread and cut into small cubes. In a bowl, toss bread cubes with olive oil and garlic, place on a baking tray, toast in oven till croutons are golden.
Meanwhile, cook speck lardons in a frying pan until crisp and golden, drain on absorbent paper.
Break lettuce leaves into small pieces, place in a large bowl, add half the lardons, half of the spring onions, cooked chicken and half of the dressing, and toss to coat with dressing.
Place dressed salad into serving bowl, top with poached eggs and scatter with remaining ingredients and shaved Parmesan. Drizzle with extra dressing. Season with cracked black pepper.
