Cut the bacon rashers into 1cm/½-inch pieces. Preheat a heavy frying pan until very
hot then add the bacon and fry, turning from time to time, until
well browned and crispy. Drain on kitchen paper and allow to cool.
2. Meanwhile, bring a small pan of water to the boil, add the egg and
cook for 1 minute only. Remove from the heat and set aside to cool a
3. Meanwhile, place the oil, vinegar, Worcestershire
sauce, salt, mustard, garlic and lemon juice in a bowl
and whisk until well blended and thickened.
4. Whisk the slightly cooled egg into the dressing until
5. To serve - tear the lettuce leaves into largish
pieces and place in a large salad bowl together with the
bacon, pour the
dressing over the top and toss lightly then add the
cheese, croutons and freshly ground pepper and toss to
mix well. Serve
End of instructions