Caesar Salad with kiwi

Boil enough water to cook the eggs and leave them in for a few minutes so the centre remains soft. Once cooked, drain them, remove the shells, cut them in half, and separate the yolk from the whites. Put the cooked yolk into a blender and add olive oil, lemon juice, mustard, capers, a tablespoon of grated Parmesan cheese, salt, and pepper. Blend until you have a creamy sauce that will serve as a dressing for the salad. For a stronger flavour, you can add a tablespoon of white wine vinegar. Wash the romaine lettuce and tear it into reasonably sized pieces with your hands, peel the kiwi and cut it into cubes. Remove the crust from the white bread and cut it into cubes. Melt the butter in a frying pan and add the minced garlic. Sauté the bread cubes until they are golden brown. In a large bowl, assemble the salad with lettuce, kiwi, Parmesan cheese, and croutons. Serve with the dressing on the side.