Ingredient:
1 cos or romaine lettuce
4 tbsp olive oil
2 tbsp lemon juice
2 hard- boiled egges, peeled
Salt and black pepper
30 g (1 oz) parmesan cheese, coarsely grated
Croutons:
3 large slices of thick-cut white bread, crusts removed
4 tbsp olive oil
1 garlic clove, crushed
Method:
Make the croutons: cut the bread into small cubes. Heat the olive oil in frying pan, add the garlic, and cook for 1 minute. Add the bread cubes and cook, stirring, for 1-2 minutes until crisp. Lift out and drain on paper towels.
Thear the lettuce leaves into bite-sized pieces and put them into a salad bowl. Whisk the olive oil and lemon juice, season with salt and pepper and lemon juice, season with salt and pepper, and toss with the leaves.
Cut the hard-boiled eggs into quarters, and add to the salad. Add the croutons and parmesan cheese and toss gently. Serve at once.
