Preparation time 25 minutes, cooking time 20 minutes.

1. Cut bread in half length ways, cut halves into 5 mm slices, place in single layer on over 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.

2. 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.

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

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

Serves 6. per serve 30.3g fat, 1613kj

Serving suggestion: Pack up the family this salad and some sausages to barbecue and heat to the park. All ingredients can be prepared ahead of time then packed, separately, combine when you are ready to eat.

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.

Serves 6. Per serving 30.3g fat, 1613kj