1 bag Florette Crispy Salad
12 baby plum tomatoes, halved
4 medium eggs, hard-boiled
25g (1oz) butter
2 tbsp olive oil
2 thick slices bread, cut into chunks
8 rashers back bacon
For the dressing
150ml (1/4 pint) tomato juice
2 tbsp vodka
1 tsp Worcestershire sauce
Few drops of Tabasco pepper sauce
Salt and freshly ground black pepper

Using Florette Crispy Salad with quartered hard-boiled eggs, baby plum tomatoes, crispy bacon and crunchy croutons, with a clever Bloody Mary dressing.

1 Make the dressing by mixing together the tomato juice, vodka, Worcestershire sauce and Tabasco. Season with salt and pepper.

2 Share the Florette Crispy Salad between 4 large serving plates and add the tomatoes. Shell and quarter the eggs. Arrange over the salads.

3 Make the croutons. Heat the butter and olive oil in a frying pan and fry the bread cubes until golden brown. Drain on sheets of kitchen paper.

4 Grill the bacon rashers until crisp. Add two to each salad. Spoon the dressing over the salads, sprinkle the croutons on top and serve immediately.

Cook’s tip: Omit the vodka to make a Virgin Mary dressing