Ultimate caesar salad

Method

1. Heat the oven to 180°C fan/gas 6 and put a pan of water on to boil. Put the shallot rings in a small bowl and add the vinegar, sugar and 30ml water. Give them a good stir to help dissolve the sugar, then set aside.
2. Put 1½ tbsp olive oil in a bowl, then add the finely chopped garlic clove and thyme leaves and season with a pinch of salt and pepper. Tear the ciabatta into roughly 3cm chunks, add them to the oil and toss to coat. Lay out the bread on a baking tray and bake for 10 minutes, tossing halfway through, until golden and crisp.
3. While the croutons bake, gently lower the eggs into the boiling water and cook for 6½ minutes, then immediately drain and run under cold water to cool. Peel and set aside.
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4. To make the dressing, put 5 of the anchovies and the roughly chopped garlic clove in a pestle and mortar (or small blender) and mash into a paste. Stir in the  egg yolk then, while whisking continuously or with the motor running, slowly add the vegetable oil and 30ml olive oil. If the mixture begins to split, add a splash of cold water. Stir in the grated parmesan, then mix in the lemon juice a little at a time, tasting as you go (you may not need all the lemon juice). Season with plenty of black pepper.
5. Cut off the root of the romaine and separate the leaves. Keep the smallest ones whole, cut the medium ones in half and the largest ones into thirds or quarters. Wash and gently pat dry the leaves, then put them in a large bowl and pour over most of the dressing. Toss to combine, then transfer to a serving platter and top with the croutons, remaining anchovies and drained shallot rings. Halve the eggs, arrange them on top, then finish with some parmesan shavings, the remaining dressing and another good grinding of pepper.