Caesar Salad with Smoked Chicken

1. Put all the Caesar dressing ingredients into a food processor and blitz until smooth.
2. The dressing will keep well for up to 10 days in the fridge.
3. Remove from the fridge at least 1 hour before using to bring to kitchen temperature and whisk.
4. Cook the eggs in a pan of boiling water for 6½ minutes then place immediately into a pan of iced water.
5. Peel carefully when cool.
6. Heat the sunflower oil in a deep-sided frying pan.
7. Drop in the baguette in small batches and fry until golden brown. Drain on kitchen paper.

To serve

1. Put the salad leaves into a large bowl with 3 tablespoons of the dressing.
2. Toss the leaves with croutons, apple and celeriac.
3. Place the chicken on the top and arrange the eggs around the salad.