Caesar salad with rosemary croutons
	Serves 6 The unique feature of this salad is the dressing. The eggs are slightly poached before making the mayonnaise which produces a much finer, creamier result.		pink grapefruit salad caesar salad roast vegetable and lasagne salad aubergine salad fennel and orange thai noodle salad pasta and spinach salad warm mushroom salad rocket and risotto salad

	croutons 4 thick slices of bread Olive oil 2 sprigs of rosemary Pinch of salt For the caesar dressing 3 eggs 1 dessertspoon of dijon mustard (or a mustard of your choice) A dash of white wine vinegar 2 cloves of garlic 600ml vegetable oil 1 teaspoon of salt Handful of capers 50g vegetarian parmesan For the salad 2 cos or romaine lettuces The croutons The dressing 24 black olives Parmesan	Cut the bread into large squares. Any style of bread can be used but it works best if the bread is a light one. Place the bread chunks into a baking tray, drizzle over some olive oil and season lightly with the salt. Break up the rosemary sprigs and distribute it over the bread. Bake the croutons in a low oven until they are comlpletely crispy all the way through. Allow them to cool. To make the dressing bring a small, shallow pan of water to the boil. Quickly break the eggs into to the water and poach them for about one minute. Fish them out with a slotted spoon allow them to drain and then proceed with the recipe below. place the poached eggs, garlic, vinegar and mustard into a food processor. Switch it on and slowly add the oil to form a thick mayonnaise. If you want to make it easier for your self use a pre-made mayonnaise, add some crushed garlic to it and continue with the recipe from here. With the machine off add the capers and some grated parmesan. Whizz them in lightly. To make the salad roughly chop or break up the lettuce leaves into a bowl, dress with the caesar dressing and fold in the olives and parmesan. Serve immediately. Always dress the salad just before serving.
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