serves
4
prep
20 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 60 ml (¼ cup) olive oil
- 4 thick slices sourdough bread, crusts removed, cut into 2 cm cubes
- 1 cos lettuce, larger leaves torn
- 200 g thickly sliced ham
- 6 eggs, hard-boiled, halved
- shaved parmesan, to serve
Mayonnaise
- 2 egg yolks
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 250 ml (1 cup) vegetable oil
Instructions
To make mayonnaise, process yolks, vinegar and mustard in food processor until combined. With motor running, gradually add oil, drop by drop at first, then in a thin, steady stream until thick and emulsified. Add 60 ml water and pulse until combined. Season with salt and pepper. Will keep in airtight container in the fridge for up to 1 week. Makes 300 ml.
Heat oil in a frying pan over medium heat. Add bread and cook, stirring, for 5 minutes or until golden brown. Drain on paper towel.
Place lettuce and ham on a plate and drizzle with mayonnaise. Scatter with croutons, egg halves and parmesan, and season, to serve.
Also written by Kirrily La Rosa and Wendy Quisumbing. Photography by Chris Chen.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
