- 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
- 2 egg yolks
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 250 ml (1 cup) vegetable oil
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.
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.