bacon pieces *
1/3 cup (85ml) olive oil
1 tsp (5ml) Worcestershire sauce
1/2 tsp (3ml) salt
1/2 tsp (3ml) dry mustard
fresh ground black pepper to taste
large romaine lettuce
juice of 1 lemon
1/3 cup Parmesan cheese (30 gm)
garlic croutons *
3 hard boiled eggs, shelled and chopped
1/3 cup mayonnaise (85ml)
*Garlic
croutons: Heat oven to 400°F (200°C). Trim the crusts off four thick
slices of white bread and generously butter the bread on both sides.
Sprinkle with 1/4 tsp (1.25ml) garlic powder (unsalted). Cut into 1/2"
(1cm) cubes and
bake on a cookie sheet for 10 - 15 minutes until golden brown, stirring
occasionally.
*Bacon pieces:
Take five rashers of extremely lean bacon (I prefer to use a ham type bacon
product) and cut into thin strips approximately 1" long (2.5 cm). Fry in a
little oil to the desired crispness.
Prepare
croutons and bacon pieces as directed above, set aside.
Combine garlic cloves, olive oil, Worcestershire sauce, salt, mustard
powder, black pepper and lemon juice in a small bowl. Mix well.
Tear lettuce into bite-sized pieces in a large bowl. Toss with the
garlic/lemon juice mixture. Mix in the bacon pieces and mayonnaise and
then the Parmesan cheese and chopped eggs. Add the croutons, immediately
before serving