Men's Health - UK (2019-07)

MEN’S HEALTH 81

SERVES 4

Baby gem lettuce, 4 heads

Chicken stock, 50ml

Dijon mustard, 1tsp

Thick-cut streaky bacon,

8 slices

Thyme leaves, 1tsp

Honey, 1tbsp

A slice of sourdough, torn

Fresh mayonnaise, 170ml

Beech-smoked anchovies,

a small tin

Aged Parmesan cheese,

100g

METHOD

Greens are good for more

than just bulking out your

plate. Pick the outer leaves

of the lettuce and wilt them in

a saucepan with a dash of oil

and some seasoning. Pluck

them out while they’re still

green and blend with the

stock and mustard.

Next up, the rashers. Pop

them under the grill until they

start to colour, then top with

the thyme and honey. Finish

for another minute or so.

“The salty bacon works

wonders with the sweet

honey and the fragrant

thyme,” says Tish. Toss the

sourdough pieces – a source

of slow-burning carbs – with

oil and seasoning, then bake

in an oven at 180°C for 10

minutes. Blitz the mayo along

with four pieces of anchovy

• Tish’s top tins are Nardín’s
  (£7 brindisa.com). Fresh

05

SUMMER

CAESAR

DELUXE

This twist on the classic salad

will sate your cravings for

salt and fat but won’t leave

you lethargic. Best of all, it

includes bacon – courtesy of

Ben Tish, chef at the Stafford

mayo, made with extra-virgin

olive oil and egg yolk, can be

an excellent source of healthy

fats, while anchovies are rich

in energy-lifting niacin.

Dress the remaining baby

gem leaves with the mayo.

To assemble, divide the

blended greens into four

bowls, then top with the

dressed leaves, bacon,

croutons, anchovies and

Parmesan shavings, for

cheat-day flavour with minimal

drawbacks. Best served in the

garden alongside a chilled

glass of... well, anything.

Compounds in
aged CHEESE are
linked to higher
life expectancy

POWER SALADS