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1 head of cos lettuce

175 mls french dressing which is salt, pepper tsp mustard 4 tbspn vinegar and 8 tbspn olive oil

Lemon juice

50g grated parmesan cheese

50g of canned anchovy fillets (drained)

1 raw egg, lightly beaten

Garlic croutons which are 3 slices of french bread cubed and fried in oil with 2 cloves of garlic until golden.
Wash lettuce and tear into a bowl and chill. Mix the french dressing and pour over the lettuce, toss and add cheese, anchovies and raw egg. Just before serving add the cold garlic croutons and serve immediately.

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Wairere Nursery
826 Gordonton Road, R D 1, Hamilton Ph: (07) 824 3430 Email:     Open 7 days 8:30am-5pm