• 1 large egg
• 1 cup dill fronds
• 1 Tbsp Dijon mustard
• 4 Tbsp Champagne vinegar
• ½ lemon, zest and juice, divided
• ¼ cup + 2 Tbsp olive oil. divided
• 2 Tbsp grapeseed oil
• Salt and freshly ground pepper, to taste
• 2 cloves garlic
• 1 cup sourdough bread cut into 1" cubes
• Zest of 1 lemon
• 6 cups Baby Gem Lettuces, washed and spun dry
• 1 cup crumbled feta
• 2 scallions, thinly sliced
• ⅓ cup chives cut into 1-inch lengths

Cook the egg in Convection Steam Oven on steam for 12 minutes, for barely set yolks and fully set whites. Rinse and peel in cold water to stop it from cooking further.

Blend egg, dill, Dijon, Champagne vinegar, and lemon juice until smooth.

With the blender running, drizzle ¼ cup olive oil and 2 Tbsp grapeseed oil in until emulsified. Season with salt and pepper to taste.

Add garlic to a food processor and pulse, add bread and lemon zest, pulse until coarse crumbs form. Season with salt and pepper. Heat the remaining 2 Tbps olive oil in a sauté pan over medium heat, add breadcrumbs and cook about 5 minutes until golden brown and crisp.

Remove from and reserve for serving.

Just before serving. toss the lettuce, feta, scallions, and chives with dressing to taste (it should be just enough to lightly coat the leaves), and top with breadcrumbs.