SPINACH, BACON AND CROUTON SALAD 1 small French stick 1 clove garlic, crushed 1/4 cup olive oil 10 extra thin bacon rashers 1 egg yolk 2 teaspoons Dijon mustard 1/4 teaspoon Tabasco sauce 1 tablespoon white wine vinegar 2 teaspoons lemon juice 2 tablespoons cream 1 clove garlic, crushed, extra 1/2 cup extra virgin olive oil 400 g baby spinach leaves 5 hard-boiled eggs

Cut bread in half lengthways, cut halves into 5mm slices; place in single layer on oven tray. Brush bread slices on one side with combined garlic and olive oil; toast in moderate oven about 8 minutes or until croutons are browned lightly.

Remove rind and trim fat from bacon; cut rashers into quarters. Cook in heated oiled large pan until crisp; drain on absorbent paper. When bacon is cold, crumble.

Combine yolk, mustard, sauce, vinegar, juice, cream and extra garlic in small bowl. Gradually whisk in the extra virgin olive oil. Gently toss spinach and dressing in large serving bowl.

Shell hard-boiled eggs; chop coarsely. Add eggs, croutons and bacon to serving bowl; toss gently to combine.

Serves 6.

TIP: To keep spinach crisp, pick the freshest leaves and rinse under cold water. Shake, then place in an airtight plastic bag and refrigerate for several hours or overnight.

[Salads: Simple, Fast and Fresh, The Australian Women's Weekly Cookbooks]