The creamy, salty dressing makes every bite of this salad feel indulgent. If you want to make this dish ahead of time, store the lettuce and dressing in separate containers and dress the salad at the last minute so the lettuce doesn't get soggy.
- Prep time 15 minutes
- Total time 25 minutes
- Portion size 2 servings
Place eggs in saucepan; pour in enough cold water to cover by at least 1 inch (2.5 cm). Bring to boil. Remove from heat; cover and let stand for 10 minutes. Drain and rinse under cold water until cool, about 2 minutes; drain again.
Make-ahead: Refrigerate for up to 2 days.
Peel off shells; cut eggs in half.
In large skillet, cook bacon over medium heat, turning once, until browned and crisp, about 5 minutes. Drain on paper towel–lined plate. Chop bacon; set aside.
Meanwhile, on baking sheet, bake baguette slices in 400 F (200 C) oven until crispy and light golden, about 6 minutes; cut in half crosswise. Set aside.
In large bowl, whisk together vinegar, mustard, Worcestershire sauce, anchovy paste and garlic; drizzle in oil in slow steady stream, whisking constantly until emulsified. Stir in Parmesan cheese, lemon juice and half of the pepper.
Add lettuce; toss to coat. Top with bacon, baguette and eggs; sprinkle remaining pepper over eggs.
Nutritional facts PER SERVING: about
- Fibre 5 g
- Sodium 544 mg
- Sugars 4 g
- Protein 15 g
- Calories 327.0
- Total fat 24 g
- Cholesterol 197 mg
- Saturated fat 6 g
- Total carbohydrate 14 g
- Iron 26.0
- Folate 143.0
- Calcium 16.0
- Vitamin A 185.0
- Vitamin C 83.0