- 1 tbsp Dijon mustard
- 2 tsp white wine vinegar
- 2 tsp chopped capers
- 1 free-range egg yolk
- pinch salt
- 100ml/3½fl oz light olive oil
- freshly ground black pepper
- 85g/3oz rocket
- 2 tbsp olive oil
- 75g/2½oz bread, cut into 1cm/½in cubes
- 1 free-range egg
- 2 anchovy fillets, chopped, to serve
- For the dressing, place the Dijon mustard, vinegar, capers, egg yolk and salt into a bowl and whisk until combined.
- Very gradually pour in the olive oil, whisking continuously until the mixture is combined and thickened. Season with freshly ground black pepper.
- For the salad, place the rocket into a large bowl, pour over the dressing and stir to coat all the leaves.
- Heat the olive oil in a frying pan over a medium heat and fry the cubes of bread until golden-brown. Allow to cool slightly.
- Meanwhile, place the egg into a pan of boiling water and boil for 6½ minutes. Remove from the pan and run under cold water. Peel the egg and cut it in half lengthways.
- To serve, place the dressed rocket leaves onto a large serving dish. Sprinkle over the croutons and anchovies and top with the boiled egg halves.