Instructions
Follow the steps and taste along the way.
Prepare the salad 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. Cut the chicken breasts horizontally into two thinner pieces, then season with salt and pepper.
Bake the croutons
Toss the bread cubes with 3 ml of olive oil, spread them on a baking sheet, and bake for 8 to 10 minutes at 200 °C. Toss them halfway through baking so they brown evenly and become crispy.
Cook the chicken
Heat 4 ml of olive oil in a nonstick pan. Cook the chicken over medium-high heat for about 5 to 6 minutes per side, until golden and it reaches at least 74 °C in the center. Let it rest for 3 minutes, then cut it into strips.
Mix the dressing
Mash the anchovies with a fork to make a paste and finely grate the garlic. In a bowl, mix them with the mayonnaise, lemon juice, Dijon mustard, the remaining 3 ml of olive oil, water, and 10 g of finely grated Parmesan. Whisk until smooth and season to taste with pepper.
Finish the salad
Toss the romaine lettuce with the dressing and divide it between two plates. Add the warm chicken strips and croutons. Grate the remaining 20 g of Parmesan on top and serve immediately, while the croutons are still crispy.
