Serves 4.
Cube some ciabatta or stale baguette into chunky cubes, put into the oven for 20 minutes or so at 150.
Gently fry 2 large chicken breasts, when they are light golden in places, about 8-10 mins in total, then turn off the heat and cover with foil until ready to serve.
The dressing really makes this, so don't just buy the ready made version!
Add 2 egg yolks, juice of half a lemon, a tbsp of red vine vinegar, a splash of Worcestershire Sauce, a teaspoon of Dijon Mustard, 6 anchovies and a clove of garlic to a food processor. Blitz for 30 seconds.
Combine 100ml of olive oil and 100ml of sunflower oil. While the food processor is on, very slowly trickle in the oil, adding a small bit at a time. When all is added a pale creamy sauce should be your final result. Add a tablespoon of water to loosen up the sauce a little and you're done.
Slice up 3 romaine lettuces into thick slices, shave off some Parmesan (or buy some shavings) and slice the chicken breasts.
Combine the lettuce, dressing, croutons and Parmesan and indulge.