Egg Caesar Salad with Ciabatta Croutons and Garlic Parmesan Dressing

Steps

1. oven to 180°C. Line an oven tray with baking paper.
2. Place eggs in a small pot and cover with water. Bring to the boil, reduce to a simmer and cook for 4 minutes. Drain and cool under cold tap. Peel and cut in half lengthways.
3. Toss ciabatta and garlic with a drizzle of olive oil on prepared tray. Season with salt and pepper and roast for about 15 minutes or until golden brown and crispy. Turn once half way to ensure even cooking.
4. While eggs and ciabatta are cooking, prepare the salad. Trim ends from lettuce and roughly tear leaves; cut cherry tomatoes in half; cut cucumber in half lengthwise and thinly slice.
5. Mix all garlic parmesan dressing ingredients together in a small bowl.
6. Add croutons and all salad ingredients (except eggs) to a bowl and drizzle with half the garlic parmesan dressing. Toss to coat. Place salad in serving bowls, top with eggs and sprinkle over parmesan and cornichons. Drizzle over more dressing, if desired.