for 4 person

Dressing

2 tsp	coarse-grain mustard
2 tbsp	lemon juice
3 tbsp	olive oil
3 tbsp	crème fraîche
3 tbsp	Parmesan, grated
2	anchovy fillets, drained, finely chopped
½ tsp	pepper

Lye croutons

2 tbsp	olive oil
1	lye roll, cut into cubes
1	garlic clove, squeezed
1 tbsp	Parmesan, grated

Soft-boiled eggs

4	fresh eggs
	water, boiling

Salad

4	chicken thighs *-*
¼ tsp	salt
a little	pepper
1 tbsp	olive oil
8 slice	bacon
200 g	lambs' lettuce

How it's done

Dressing

In a large bowl, mix the mustard with all the other ingredients up to and including the pepper.

Lye croutons

Heat the oil in a frying pan. Mix the bread cubes and garlic, toast for approx. 2 mins. until golden. Sprinkle the parmesan on top and toast for a further minute.

Soft-boiled eggs

Carefully lower the eggs into the boiling water, simmer over a low heat for approx. 7 mins. Remove, rinse under cold running water. Peel the eggs and cut in half.

Salad

Season the chicken. Heat the oil in the same pan. Fry the chicken over a medium heat for approx. 5 mins. on each side, remove from the pan, cut into strips. Gently fry the bacon in the same pan until crispy, without adding any oil. Mix the lamb's lettuce, chicken and bacon with the dressing, plate up. Serve with the croutons and eggs.

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