Ingredients

For the Salad:

• 4 chicken breasts
• 4 heads of romaine lettuce
• 2 tbsp extra virgin olive oil

For the Dressing:

• 2 egg yolks
• 1 garlic clove, crushed
• 1 tbsp Worcestershire sauce
• Juice of ½ lemon
• 1 tsp English mustard
• 30g Parmesan cheese, finely grated
• 70ml extra virgin olive oil
• Salt and freshly ground black pepper, to taste

For the Croutons:

• 2 slices of bread, cut into cubes
• 2 tbsp extra virgin olive oil
• Salt and freshly ground black pepper, to taste

Method

1. Make the Dressing: In a large bowl, whisk together the egg yolks, crushed garlic, Worcestershire sauce, lemon juice, mustard, and grated Parmesan. Slowly drizzle in the olive oil while continuously whisking until a smooth, creamy dressing forms. Taste and adjust seasoning with salt, pepper, and more lemon juice if needed. Set aside.
2. Prepare the Croutons: Preheat your oven, air fryer, or grill to 180°C (350°F). Place the bread cubes on a baking tray, drizzle with olive oil, and season with salt and pepper. Bake or grill until golden and crisp. Set aside to cool.
3. Cook the Chicken: Season the chicken breasts with a little salt and pepper. Heat 2 tablespoons of olive oil in a pan over medium heat, and cook the chicken until golden and cooked through (about 4–5 minutes per side). Let rest for a few minutes, then slice or chop.
4. Assemble the Salad: Wash and chop the romaine lettuce. Add it to the bowl with the dressing and toss well to coat. Transfer the dressed lettuce to a large serving bowl.
5. Top and Serve: Add the croutons and sliced chicken on top of the salad. Use a vegetable peeler to shave extra Parmesan over the top for garnish.