150 g sliced wet Kudu biltong
50 g cos lettuce
50 g of Parmesan shavings
2 anchovies drained and soaked
Freddy Hirsch vinegar
Make dressing by mixing egg yolks, Worcester sauce, garlic, lemon juice and anchovies and blend.
Slowly add oil until mixture thickens then add Parmesan and adjust seasoning.
Mix all ingredients together except for croutons and Parmesan shavings.
Garnish with croutons and shavings and serve in a bowl.