3 thick slices of day-old sourdough, crust removed
2 rashers of bacon, chopped
2 tbsp Extra Virgin Olive Oil
1 clove garlic, grated
25g Parmesan, finely grated
1 tsp Dijon mustard
2 egg yolks
1 tsp Worcestershire sauce
220ml grapeseed or vegetable oil
1 ½ tsp apple cider vinegar
Zest and juice ¼ lemon
Salt and pepper
2 baby cos, leaves separated, washed and dried
In a food processor blend the bacon to form a fine crumb. Remove and wipe out the bowl. Repeat the process with the sourdough to create breadcrumbs. Heat olive oil in a large pan over a medium heat and add the bacon. Coat in the oil and then cook for 4-5 minutes, constantly tossing until it achieves a golden colour and is crispy. Add the breadcrumbs and toss to coat in the oil. Cook for another few minutes until crunchy, then remove from the heat and drain on paper towelling. Allow to cool.
For the dressing, blitz the anchovies, garlic, Parmesan, egg yolks, Worcestershire sauce and mustard in a blender or food processor until combined. With the motor running, slowly drizzle in the oil. Once thick and creamy, add the vinegar and lemon juice and season with salt and pepper to taste.
Tear the lettuce leaves and place in a large bowl. Pour over the dressing and toss gently to coat, then add half the pangrattato and toss again. Just before serving, top with the remaining pangrattato and lemon zest. Garnish with extra parmesan, if desired.