Crispy skinned salmon caesar

Ingredients

1 clove	Garlic
2	Eggs
3 tsp	Red wine vinegar
1 tsp	Lemon juice
1	Baguette
1 to brush	Olive oil
1 Tbsp	Parmesan cheese, plus extra for the salad
2 fillets	Salmon, (150g each), skin on and boned (Main)
1 tsp	Dijon mustard
½ cup	Extra virgin olive oil
2	Anchovy fillets
1	Salt & freshly ground pepper, to season
2 handfuls	Baby cos lettuce (Main)

Directions

1. To make the dressing: boil the eggs for 5 minutes then put under running water until cool to touch.
2. Peel and put in the bowl of a food processor with the garlic, anchovy, mustard and lemon juice.
3. Puree until smooth and creamy then add the vinegar and parmesan.
4. With the engine running very slowly pour in the oil then taste to check seasoning. Pour into a jar and refrigerate until needed.
5. Preheat oven to 180C. Thinly slice the French bread and brush with oil.
6. Lay on oven trays and bake for 10 minutes or until golden and crisp.
7. Heat a fry pan, pour in a little olive oil, season the salmon and cook skin side first, leaving for approximately 4 minutes before turning and cooking for a further 4 minutes, depending on the thickness of each fillet.
8. To assemble, toss the cos in a little dressing and arrange with the croutons and broken-up pieces of salmon.
9. Drizzle over more dressing and add freshly shaved parmesan.