Classic Caesar salad

Method

1 To make the croûtons, heat the oven to 200°C (180°C fan oven) gas mark 6. Toss the bread in a large bowl with 2 tablespoons of olive oil, the thyme and some sea salt. Spread the croûtons on a baking sheet and bake for 12-15 minutes until golden. Leave to cool.

2 To prepare the dressing, bring a small pan of water to the boil, carefully drop the eggs in and cook for 1 minute, then remove and cool them under cold running water. Shell them into a liquidiser, scooping out the cooked white that lines the inside of the shell. Add the remaining ingredients for the dressing and whizz to a pale and creamy emulsion. The salad can be prepared to this point in advance.

3 To serve the salad, separate the lettuce leaves, discarding any outer leathery or blowsy dark green leaves (these can be saved for a soup or purée, or trimmed for slicing into another salad). Break any largish leaves into manageable pieces and arrange on 2 serving or 4 dinner plates. Pour over the dressing and scatter over the Parmesan, and finally the spring onions and croûtons. Serve immediately.