3 slices white crusty bread, crusts removed, cut into 1cm cubes
1 cos lettuce, washed, dried, torn
40g shaved parmesan
80ml (1/3 cup) extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
2 drained anchovy fillets
Heat 1 teaspoon of oil in a large non-stick frying pan over medium-high heat. Add the bacon and cook, stirring, for 2-3 minutes or until golden. Use a slotted spoon to transfer to a plate lined with paper towel.
Reduce the heat to medium. Heat the butter and remaining olive oil in the pan. Add the garlic and bread and cook, stirring occasionally, for 4 minutes or until golden. Transfer to a plate lined with paper towel.
To make the dressing, place the egg in a small saucepan of cold water. Bring to the boil over high heat. Cook for 1 minute. Drain. Cool under cold running water. Crack the egg into a bowl. Use a teaspoon to scoop any remaining egg from the shell into the bowl. Place the egg, oil, vinegar, mustard and anchovy fillets in the bowl of a food processor and process until combined. Season with salt and pepper.
Combine the bacon, bread mixture, lettuce and parmesan in a large serving bowl. Drizzle over the dressing to serve.
Fettuccine Carbonara – SERVES 4
200g British Streaky or Back Bacon
375g fresh fettuccine pasta
2 garlic cloves, crushed
2 teaspoons fresh rosemary, finely chopped
2 egg yolks
1/2 cup light thickened cooking cream
1/3 cup parmesan, finely grated
Cook pasta following packet directions.
Meanwhile, melt butter in a frying pan over medium heat. Add bacon. Cook for 4 minutes or until golden. Add garlic and rosemary. Cook, stirring, for 1 minute or until fragrant.
Whisk eggs, yolks, cream and parmesan in a bowl. Season with salt and pepper. Drain pasta and return to saucepan. Add egg mixture and bacon mixture to pasta. Cook, tossing over low heat, for 1 minute or until sauce thickens and coats pasta.
TRADITIONAL BLT – SERVES 4
8 rashers of British Smoked of Unsmoked Back Bacon
4 tablespoons whole-egg mayonnaise
2 teaspoons Dijon mustard
1 Turkish bread loaf cut into 4
175g iceberg lettuce, shredded
2 large tomatoes, sliced
1 large avocado, sliced
Grill the bacon until crisp, then transfer to a plate lined with paper towel to drain.
Combine the mayonnaise and mustard in a bowl. Toast the bread and spread with half the mayonnaise mixture. Divide the lettuce between 4 slices of bread. Add bacon, tomato and avocado, drizzle with remaining mayonnaise, then top with remaining bread. Secure with a cocktail stick, or wrap in greaseproof paper.