SERVES: 4 – 6

METHOD

1. For the dressing, combine yolk, mustard, garlic, anchovies, Worcestershire sauce and lemon juice together in a food processor. With the motor running, slowly add olive oil until combined. Season with salt and pepper and stir in parmesan, until combined. Set aside until required.

2. Place potatoes in a large saucepan of cold water and slowly bring to the boil. Cook for 5 minutes or until just tender. Drain and return to saucepan with 1/3 of the dressing, tossing until well coated. Set aside to cool.

3. Place eggs in a medium saucepan, covered in cold water. Slowly bring to the boil and cook for 5 minutes. Drain and refresh under cold water.

4. Heat oil in a non-stick frying pan over a medium-high heat. Season chicken tenderloins and cook for 3 minutes each side or until cooked through. Remove from pan and set aside until required.

5. Add bacon to the same pan and cook for 2-3 minutes or until cooked through. Remove from pan and set aside until required.

6. To serve salad, scatter cos lettuce leaves over a platter, followed by potatoes, chicken, bacon, croutons, spring onions and parmesan. Drizzle extra dressing over the top to finish.

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