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Better Naked 6 Smoked Back Bacon Rashers200g
200gItem price
£3.70Price per unit
£18.50/kgThis caesar-style dressing uses Greek yogurt as the base, and we’ve upped the yum factor with homemade rosemary and garlic croutons.
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Preheat the oven to 200oC, gas mark 6. Line a large baking tray with foil. Arrange the bacon rashers on one side of the tray and cook for 8 minutes.
Meanwhile, cut the crusts off the bread (set aside for another recipe – see below) and tear the rest into bite-sized pieces. Toss with the oil, garlic and rosemary; season. Turn the bacon, spread the croutons over the other side of the tray and roast for 12-15 minutes, until the bacon is crisp and the croutons are golden. Set both aside, transferring the bacon to kitchen paper to soak up the excess oil.
For the dressing, put the yogurt, mayonnaise, anchovy fillets, 2 tsp lemon juice and 10g finely grated Parmigiano Reggiano in a blender. Whizz until smooth; season, adding more lemon juice if needed.
Arrange the lettuce and chicken on a platter; top with the croutons, shards of bacon, the dressing and cheese shavings.
Waste not: Whizz leftover bread crusts to a crumb, stir in a chopped anchovy then toast in a frying pan over a medium heat. This pangrattato makes a delicious pasta topping.
Exclusive to Waitrose, Reyneke Organic Chenin Blanc, South Africa (75cl), is a fabulous wine with a twist of tangerine and exotic spices.
Typical values per serving when made using specific products in recipe
Energy | 2,060kJ/ 492kcals |
---|---|
Fat | 24g |
Saturated Fat | 6g |
Carbohydrates | 33g |
Sugars | 4.6g |
Fibre | 2.7g |
Protein | 35g |
Salt | 2.4g |
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