Griddled little gem and ham hock caesar salad

Method

1. Put the bread on a large baking tray, drizzle with olive oil, season with salt and bake for 4-6 minutes, turning halfway, until crisp. Meanwhile, cook the eggs in a pan of boiling water for 7 minutes, then cool under cold running water and peel.
2. Heat a large griddle pan over a high heat. Brush the little gem quarters with a little oil and, when the pan is smoking hot, griddle on all sides for a few minutes, then set aside.
3. While the little gems are griddling, make the dressing by whisking all the ingredients in a small bowl with a pinch of pepper. Halve the eggs, put on a platter with the little gems and ham hock, then drizzle with the dressing and top with the croutons.