Whizz all ingredients in a food processor until smooth, starting with 3 tablespoon milk.

Taste and adjust salt and pepper as desired, and use milk to get the dressing to the desired consistency.

Set aside for 20 minutes+ to allow flavours to develop.

Place bacon into a cold skillet (no oil), then turn onto medium high. Cook until golden, turn, cook the other side until golden. Remove onto paper towels, cool, then chop.

Preheat oven to 180°C/350°F.

Toast bread in the toaster for 1 minute (or oven for 2 minutes each side) until surface is dried but not browned.

Rub both sides of each piece of bread with the cut side of the garlic.

Remove crust from bread (optional) and cut into cubes – around 1.5 cups. Drizzle with 1 – 2 tablespoon olive oil, sprinkle with salt, then bake until golden, shaking the tray once.

Place lettuce in bowl with ½ the Dressing. Toss well, taste, then decide if you want more Dressing.

Transfer to serving bowl. Scatter over with bacon and croutons. Sprinkle with parmesan and serve!

Place the eggs in a saucepan and cover with water. Bring to simmer, then turn down to medium and cook for 3 min for soft centres, 4 min for firm yolks and 6 min for hard boiled.

For Chicken: Pound the chicken to about 1.2cm/1/2" even thickness, or slice each breast in half horizontally. Sprinkle with salt and pepper. Cook first side for 5 min, turn then cook the other side for 2 min.