½ loaf bread,
24 anchovy fillets,
50mL olive oil,
220mL Wood’s Caesar Salad Dressing
120g parmesan cheese, grated,
2 heads of cos lettuce,
12 rashes of bacon cut into thick strips
Remove the crust from the bread and cut into small cubes. Grill using some of the olive oil. Grill or fry the bacon pieces until golden and crisp, then set both aside. Set aside the smaller inner leafs of the cos lettuce as these will be used to garnish around the perimeter of the serving plates for the salad. Cut the remaining cos lettuce into uniform sizes and place in a large bowl. Combine the lettuce with ½ of the Wood’s Caesar Salad Dressing.To serve the salad, take some of the reserved inner cos lettuce leafs and place them around the perimeter of the serving plate as mentioned earlier. Add the remaining dressed cos lettuce to the centre of each plate. Add the poached egg and scatter the bread croutons over the top of the dish. Repeat this process with the grilled bacon and then place the anchovy fillets on top, as desired, allowing 4 per serve. Drizzle the remaining Wood’s Caesar Salad Dressing over the salad and finish with the shaved parmesan cheese.