Christmas Caesar Salad

Serves 6-8, Prep and Cook: 45 mins

1 loaf pana di casa

2 tblsps olive oil

1 small clove garlic, crushed 4 eggs, at room temperature 200g shortcut bacon, chopped 1 large or 2 medium cos lettuce, trimmed, washed, leaves separated

1 cup shaved parmesan

DRESSING

1 cup whole-egg mayonnaise 2 tblsps lemon juice

2 tblsps Dijon mustard

1 clove garlic, crushed 4 anchovies, chopped

¼ cup grated parmesan

1 To make dressing, place all ingredients in a blender. Season with salt and pepper. Blend until smooth. (Makes 1½ cups.)

2 To make star croutons, cut bread into eight x 1½ cm thick slices. Using a metal 5cm star-shaped cutter, cut out three stars from each slice.

3 Combine oil and garlic in a small bowl. Brush over both sides of stars. Place on a large oven tray lined with baking paper.

4 Cook in a moderate oven (180C) for about 12 minutes, or until golden and crisp. Remove and cool.

5 Meanwhile, place eggs in a small saucepan. Cover with cold water. Bring to boil. Gently boil for 4 minutes for semi-soft boiled eggs. Transfer to a bowl of cold water to cool slightly. Peel off shells. Roughly chop.

6 Heat an oiled, non-stick frying pan over a medium to high heat. Add bacon. Cook, stirring occasionally, for about 5 minutes, or until crisp. Remove. Drain on absorbent kitchen paper.

7 To serve, place lettuce, half the croutons, bacon, eggs and parmesan in a large bowl with 1 cup of the dressing. Toss to combine. Transfer to a large shallow serving bowl. Top with remaining croutons, bacon and parmesan. Serve with remaining dressing.