Put all the Caesar dressing ingredients into a food processor and blitz until smooth.
The dressing will keep well for up to 10 days in the fridge.
Remove from the fridge at least 1 hour before using to bring to kitchen temperature and whisk.
To poach the eggs, fill a large sauce pan ¾ full with water and add a good 250ml of distilled vinegar. Bring to a boil – DO NOT ADD SALT.
Break the eggs into individual tea cups. Gently tip the eggs into the boiling water, put a lid on and bring back to a simmer. The eggs will have risen to the surface. Cook for 3-4 minutes.
Remove carefully with a slotted spoon and place into a bowl of iced water. Allow the eggs to settle for at least 5 minutes. Remove carefully and trim with a small sharp knife to remove any “frilly edges”. Keep refrigerated in a sealed container on a clean tea towel. The eggs will keep for 2-3 days.
Heat the sunflower oil in a deep-sided frying pan.
Drop in the baguette in small batches and fry until golden brown. Drain on kitchen paper.
Put the salad leaves into a large bowl with 3 tablespoons of the dressing.
Slice the sausages and toss in with the leaves and croutons.
Arrange the eggs on top with some shaved Parmesan.
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