- In a wooden salad bowl, add lemon or lime juice, and !nely grate in egg yolk (using the !ne side of a box grater or a zesting rasp). Stir in garlic, mustard and anchovy paste (if using) with a fork. Stir in olive oil in a thin stream, then stir in water, Parmesan and season to taste. Alternatively, the dressing can be prepared by whisking and adding the ingredients in the same order.
- Add lettuce, bacon, croutons and reserved chopped egg white and toss. Serve salad garnished with Parmesan curls (peeled from cheese wedge using a vegetable peeler).
- *For added flavour, toast croutons in the pan used for cooking your bacon. Simply sauté cubes of day-old bread in the bacon fat and season with pepper (usually the bacon fat adds enough salt). For a healthier version, simply toss the croutons in 2 tbsp of oil and toast in a 350°F oven for about 15 minutes, stirring occasionally.