The dressing recipe makes more than you will need, but it keeps in the fridge for a week, if covered.

For the dressing, you will need:

• 100ml (3½fl oz) sunflower or vegetable oil
• 25ml (1fl oz) extra-virgin olive oil
• 1 x 25g (1oz) tin of anchovies, drained and rinsed
• 1 egg yolk
• 1 small clove of garlic, peeled and crushed
• 1 tablespoon lemon juice
• ½ teaspoon Dijon mustard
• Pinch of salt
• ½ tablespoon Worcestershire sauce
• ½ teaspoon Tabasco sauce

For the salad, you will need:

• 4 good-quality eggs
• 1 tablespoon sunflower oil, for frying
• 8 rashers of smoked streaky bacon, cut into 1cm (¼in) dice
• 4 handfuls of mixed lettuce leaves, including rocket and winter greens, such as baby spinach, mustard greens or beetroot leaves
• 50g (2oz) Parmesan cheese, grated, to serve
• 1 tablespoon chives, chopped, to serve

First, make the dressing – you can do this either in a food processor or by hand. First, pour the sunflower or vegetable oil, whichever you’re using, and the extra-virgin olive oil into a jug.

If you’re making the dressing by hand, mash the anchovies with a fork, then put them in a bowl along with the egg yolk, the crushed garlic, the lemon juice, the Dijon mustard, the pinch of salt, the Worcestershire sauce and the Tabasco sauce. Whisk together.

As you’re whisking, add the oil mixture from the jug very slowly and gradually. The dressing will become creamy as the emulsion forms.

When all the oil mixture has been incorporated, whisk in 25ml (1fl oz) of water to make the dressing the consistency of double cream, then add some extra seasoning to taste.

If you’re making the dressing in a food processor, add the anchovies, the egg yolk, the crushed garlic, the lemon juice, the Dijon mustard, the pinch of salt, the Worcestershire sauce and the Tabasco sauce. Whizz together, then gradually add the oil mixture from the jug and the water, as previously described, pouring them in through the machine’s feed tube.

To poach the eggs, first put a saucepan of water on a high heat and bring it to the boil.

Meanwhile, pour the sunflower oil into a frying pan on a high heat, add the bacon and fry it for 3-5 minutes, or until it is golden brown and crispy. Drain it on kitchen paper and set aside.

While the bacon is frying, tear the mixture of lettuce and winter greens into large, bite-sized pieces and place a handful on a plate. Drizzle with 1-2 tablespoons of the dressing, then sprinkle with the crispy bacon pieces.

Once the egg-poaching water has come to the boil, turn the heat down to low. Crack each egg into the lightly simmering water and poach for 3-4 minutes, or until the white is set and the yolk is still a little soft.

Turn the heat off under the saucepan and carefully lift each egg out, one by one, allowing all water to drain from the egg. Arrange one egg in the centre of each plate of dressed salad leaves, sprinkle with grated Parmesan and chopped chives.

Serve immediately.