Classic Chicken Caesar Salad

Wash, dry, and tear 130 gr Romaine lettuce into bite-sized pieces, then divide evenly between two serving bowls as the base.

Finely mash 10 gr Canned Anchovy Fillets and ³/₄ clove Garlic into a paste, transfer to a bowl, and whisk with the yolk of 1 piece Eggs size M, ³/₄ tsp Dijon Mustard, 3 gr Worcestershire sauce, ³/₄ piece Lemon, ¹/₄ tsp Table salt, and ¹/₄ tsp Black Pepper - Coarsely Ground.

Gradually whisk 1 ¹/₄ tbsp Olive oil extra virgin into the dressing base in a slow stream until thick and emulsified, then fold in 8.25 gr Parmesan.

Cut 30 gr White Bread into 2 cm cubes, toss with ¹/₂ tbsp Olive oil extra virgin on a baking tray, and bake at 180°C (356°F) for 8 to 10 minutes until crisp and golden.

Heat the remaining ¹/₂ tbsp Olive oil extra virgin in a skillet over medium-high heat, add 150 gr Chicken Fillet, season both sides with ¹/₄ tsp Table salt and the remaining ¹/₄ tsp Black Pepper - Coarsely Ground, and sear for 6 to 7 minutes per side until fully cooked.

Transfer the seared chicken to a cutting board, allow it to rest for 5 minutes, then slice it into diagonal strips.

Arrange the warm sliced chicken strips and the baked croutons evenly over the prepared bed of Romaine lettuce in the bowls.

Drizzle the prepared Caesar dressing evenly over the salad, then top with the remaining 16.75 gr Parmesan.