Salmon Caesar Salad

Our failsafe Caesar dressing uses mayonnaise rather than egg yolks to keep it stable. You can replace the hot smoked salmon with cooked chicken or bacon, if you prefer. FOR THE SALAD  3 large eggs, at room temperature  2 ciabatta rolls

 1tbsp olive oil

 2 Romaine lettuces

 50g Parmesan, shaved

 100g hot smoked salmon FOR THE DRESSING  3 anchovy fillets in oil  1 garlic clove, crushed  75g mayonnaise

 1tbsp lemon juice

 1tsp Dijon mustard  50ml olive oil

 25g Parmesan, finely grated

1 For the salad, bring a medium pan of water to the boil, add the eggs and cook for 7min. Drain and transfer to a bowl of ice-cold water to cool. Peel and set aside.

2 Meanwhile, preheat oven to 220°C (200°C fan) mark 7. Tear the ciabatta into small chunks. Scatter on to a small baking tray and toss with the oil and some seasoning. Cook in the oven for 8-10min, or until crisp. Set aside.

3 Meanwhile, make the dressing. In the small bowl of a food processor, briefly whizz the anchovies, garlic, mayonnaise, lemon juice, mustard and some seasoning. With the motor running, slowly drizzle in the oil, followed by 50ml cold water, to thicken. Add the grated Parmesan and whizz to combine. Check seasoning (chill if not using immediately).

4 Shred the lettuce leaves and add to a large, shallow serving bowl. Pour in ½ the dressing and toss to coat. Scatter over the shaved Parmesan and ciabatta croutons. Quarter the eggs and dot around the salad. Flake over the salmon (discard skin, if present) and drizzle over the remaining dressing. Finish with some extra freshly ground black pepper and serve. PER SERVING 566cals, 25g protein, 41g fat (9g saturates), 23g carbs (3g total sugars), 2g fibre

GET AHEAD Make the dressing up to a day ahead. Cover and chill. Complete recipe to serve.