1 egg yolk
3 tablespoon fresh lemon juice
1 tablespoon minced garlic
1/2 teaspoon Worcestershire sauce
1 tablespoon Dijon mustard
2 anchovy fillets, mashed
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 large head romaine lettuce
1 Chicken breast
2 slices of bacon
Freshly grated Parmesan
2 slices of croutons
First to make dressing, in a medium bowl, whisk together the egg yolk, lemon juice, garlic, Worcestershire, pepper, mustard, and anchovies. Slowly whisk in the oils to emulsify. Season, to taste, with salt and pepper.
Place the lettuce in a large bowl. Mix the dressing with the lettuce lightly and coat the lettuce with the dressing.
Marinate the chicken breast with salt and pepper and grill.
Grill the bacon till crispy.
Now, assemble the salad in a bowl. Place the tossed lettuce, slice the grilled chicken and dice the crispy bacon to put on top. Sprinkle with grated parmesan and accompany with bread croutons.