Instructions
Follow the steps and taste along the way.
Prepare the lettuce and bread
Preheat the oven to 200 °C. Wash the romaine lettuce, dry it thoroughly, and tear it into pieces. Cut the bread into cubes. Slice the chicken breasts horizontally into two thinner pieces, then season with salt and pepper.
Bake the croutons
Toss the bread cubes with 10 ml olive oil and spread them on a baking sheet. Bake for 8 to 10 minutes at 200 °C, until dry and golden; toss them halfway through baking.
Pan-sear the chicken
Heat 10 ml olive oil in a pan. Cook the chicken over medium-high heat for about 5 to 6 minutes per side, until golden on the outside and at least 74 °C in the center. Set it aside to rest for 3 minutes, then slice it into strips.
Whisk together the dressing
Mash the anchovies with a fork into a paste and finely grate the garlic. In a bowl, mix them with the mayonnaise, lemon juice, Dijon mustard, 10 ml olive oil, water, and 10 g finely grated Parmesan. The dressing should be smooth and distinctly tangy.
Finish the salad
Toss the romaine lettuce with the dressing and divide it between two plates. Add the warm chicken strips and croutons, then grate the remaining 20 g Parmesan over the top. Serve immediately while the croutons are still crunchy.
