Chopped Salad

• 2 None ciabbatta rolls, torn into croutons
• 2 tbsp olive oil
• 3.5 oz thinly sliced prosciutto or bacon
• 2 None eggs, soft-boiled, peeled and chopped
• 2 tbsp lemon juice
• 1 tbsp flat-leaf parsley, chopped
• 1 clove garlic, peeled and chopped
• 1 tsp wholegrain mustard
• 1/4 cup olive oil
• 2 heads baby romaine, trimmed, leaves separated and washed
• 1 None avocado, pitted, peeled and thinly sliced
• 10 oz cherry tomatoes, halved
• None None Cracked black pepper, for garnish

1. Preheat oven to 400u0b0F. Line two baking sheets with parchment paper. Arrange bread on one tray, drizzle with oil, and season to taste. Toss to coat. Place prosciutto on remaining baking sheet. Bake both for 10-12 mins or until crisp. Set aside.
2. To make dressing, place eggs, lemon juice, parsley, garlic and mustard in a food processor. Process until smooth. With motor running, gradually add oil in a thin stream until dressing thickens. Season to taste.
3. Break prosciutto into pieces. Arrange romaine, avocado, tomatoes, croutons and prosciutto on platter. Drizzle with dressing and garnish with cracked black pepper.

ciabbatta rolls, olive oil, bacon, eggs, lemon juice, parsley, clove garlic, wholegrain mustard, olive oil, baby romaine, avocado, cherry tomatoes, black pepper

Taken from recipes-plus.com/api/v2.0/recipes/20822 (may not work)