To the make the dressing put the olive oil, red wine vinegar and dijon mustard into a little bowl and mix until well blended.
2.
Put the lettuce into a salad bowl.
3.
lace the eggs in a saucepan and cover with cold water. Bring to the boil and boil for 4 minutes. Drain and plunge the eggs into cold water for 2 minutes. Peel off the shells and cut into quarters.
4.
Heat the sunflower oil in a frying pan and fry the bread cubes for 3-4 minutes, turning frequently until golden brown. Remove with a slotted spoon and set aside.
5.
Add the bacon lardons to the pan and fry over a medium heat until crisp and golden. Add the tomatoes and dressing to the pan and cook for a further minute.
6.
Gently toss the bacon, tomatoes and dressing into the salad leaves. Add the eggs and scatter over the croutons.
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