Small ciabatta loaf, torn into pieces
3 tbsp extra-virgin olive oil
25 g fresh Parmesan, grated
6 rashers streaky bacon, chopped
100 g trimmed fine green beans
1 cos lettuce, cut into bite-size pieces
4 ripe tomatoes, cut into wedges
Large handful of pitted black olives
4 eggs, hard-boiled
French dressing, to serve
Preheat the oven to 220°C/gas 7. Put the ciabatta into a roasting tin, add the oil and turn to coat. Scatter over the cheese, season with pepper and mix. Stir in the bacon. Cook for 15 minutes, turning halfway, until golden. Drain on kitchen paper.
Meanwhile, add the beans to a saucepan of boiling water. Cook for 2 minutes, then drain and put straight into a bowl of ice cold water to cool. Drain again and set aside.
Divide the lettuce between 4 plates. Top with the green beans, tomato wedges, olives and cheesy ciabatta croutons and bacon and season. Peel and cut the eggs into wedges and scatter over the salad. Drizzle with some French dressing (home-made or bought up to you) to serve.