bread (8 to 10 ounces), crusts removed, cut into 1/4-inch cubes
1 garlic clove, chopped
extra-virgin olive oil
freshly ground black pepper
1 egg yolk
1 tbsp dijon mustard
1-2 tsp rice wine vinegar
freshly squeezed lemon juice
pinch of salt
light olive oil or vegetable oil
anchovy fillets, oil
1-2 tsp worcestershire sauce
2 thick slices of bacon, chopped and grilled
2 chicken breasts, butterflied
10 anchovy fillets
romaine lettuce, outer leaves discarded, inner leaves washed and dried
Parmesan cheese shaved
Coat the bread in garlic, olive oil, salt and pepper and pop the croutons in the oven on a baking tray for 15-20 mins at a low temperature of 150C so the garlic doesn’t burn.
Add the egg yolk, mustard, rice wine vinegar, whisking continuously with a drizzle of oil. Keep adding the oil slowly while whisking.
Grill the bacon.
Sprinkle the chicken with cayenne pepper, salt and pepper. Grill on both sides for a couple of minutes.
On a bed of lettuce, cover with chopped bacon, anchovies, parmesan cheese, chicken strips, croutons and dressing.