Prep time: 10 minutes
Total time: 25 minutes
4 ounces|115 grams Italian bread, torn by hand into 1-inch pieces
2 tablespoons olive oil
kosher salt and freshly ground black pepper, to taste
8 ounces|225 grams streaky bacon
4 large eggs
24 gherkins, halved lengthwise
1 head romaine lettuce (1 pound|450 grams), thinly sliced about 1/2-inch thick
1 tablespoon white miso
⅓ cup|75 grams mayonnaise
2 tablespoons freshly grated parmesan cheese, plus shavings to serve
2 tablespoons lemon juice
1. Heat the oven to 400°F. Toss the bread with the oil and salt on a baking sheet and bake until golden and crispy, 5 minutes. Cool and set aside.
2. Heat a large cast-iron skillet over medium. Add the bacon and cook, flipping once, until crisp, 6 minutes. Transfer to a paper towel-lined plate and set aside.
3. Bring a medium saucepan of water to a boil. Add the eggs and cook for 10 minutes, then drain and run under cold water until cool enough to peel. Peel and halve.
4. In a large bowl, whisk together the mayo, miso, parmesan, lemon juice, salt, and pepper. Add the lettuce, and gherkins and crumble in the bacon. Add in the croutons and toss to coat, then transfer to a serving platter with the hard boiled eggs. Serve with parmesan shavings and crack some more pepper on top.