Name: Cos, anchovy, egg and crouton salad with a Grana Padano dressing
Yield: Serves 4
Ingredients: 8 ciabatta slices; 2 tbsp olive oil, plus extra for greasing; 4 medium eggs; 2 cos or romaine lettuce hearts; 75g fresh (from supermarket deli counters) or canned anchovy fillets in olive oil, drained; Small block Grana Padano, for shaving; 1 small garlic clove, crushed; 1 large, very fresh egg yolk; 1 tsp Dijon mustard; 2 tbsp lemon juice; 4 tbsp finely grated Grana Padano; 150ml extra-virgin olive oil; 2 tbsp double cream

Method

Preheat the oven to 180°C/fan160°C/gas 4. Tear the ciabatta into small pieces and toss in a bowl with the olive oil. Spread out on a lightly oiled baking tray and bake for 5-7 minutes or until crisp and golden. Remove from the oven and leave to cool, then season lightly with salt.

Meanwhile, put the eggs into a pan of boiling water and boil for 7 minutes. Drain and cover with cold water.

Make the dressing. Put the garlic, egg yolk, mustard, lemon juice, grated cheese and some seasoning into a small bowl. Mix together briefly with an electric hand whisk, then slowly whisk in the extra-virgin olive oil to make a smooth dressing. Stir in the cream. Chill until needed.

Discard the outside leaves of the lettuce and tear the rest into small pieces. Toss with 4 tablespoons of the dressing. Divide between 8 serving plates or bowls.

Peel the hard-boiled eggs and cut into quarters. Arrange over the lettuce leaves with the anchovy fillets, then scatter with the croutons. Just before serving, drizzle over the remaining dressing. Using a sharp potato peeler, shave the Grana Padano cheese all over the salad and serve.

Note: this recipe contains raw egg.