Almost every restaurant around the globe. There are many versions of the serving of the crab, and in the case of the ‘Bon Chance’


Almost every restaurant around the globe. There are many versions of the serving of the crab, and in the case of the ‘Bon Chance’

Ingredients

1 head of crispy romaine lettuce
40 g of hard cheese
40 g of anchovies marinated in oil
50 g of Bon Chance bread crisps
Ground black pepper

Dressing:
2 eggs
4 spoons of olive oil
2 spoons of lemon juice
Half a teaspoon of Worcester sauce
Salt and ground black pepper to taste

Preparation

Wash the lettuce leaves, dry them and put them onto a plate uncut afterwards. Now put some bread crisps and finely cut slices of cheese into the “boats”, and then wrap a couple of anchovies on the top of each leave.

Now it’s time for the salad dressing. Boil the eggs for precisely one minute, then turn the heat off and chill the eggs in cold water. Separate the yolks from the whites after that. Then whisk the yolks, olive oil, lemon juice, Worcester sauce and seasonings thoroughly, until you reach the consistency of an emulsion.

Pour the ready dressing onto the lettuce leaves and sprinkle some freshly ground pepper on top.