Step 1

Remove the outermost and damaged leaves of romaine lettuce, then remove the foot of the head and detach the inner leaves. Rinse them under running water and dry them well.

Step 2

Cut some slices of bread, then cut them into cubes and brown them on a hot pan. As soon as they start to become crispy, sprinkle with a drizzle of extra virgin olive oil to brown them evenly, stirring them. Turn off the flame and set aside.

Step 3

Using the same hot pan, grill the chicken slices on both sides. Add fine salt and set aside.

Step 4

In a high and narrow jug, add corn seed oil, lemon juice, Worcestershire sauce, fine salt, egg yolk, anchovy fillets, Dijon mustard, garlic cloves, parmesan cheese and black pepper. Start blending with an immersion mixer doing up and down until creamy and smooth. Keep aside.

Step 5

Chop the lettuce and collect it in a large bowl. Shred the chicken with your hands and spread it over the salad.

Step 6

Add the crispy croutons and the parmesan cheese, cut into thin flakes.

Step 7

Serve the Caesar salad with a drizzle of dressing just before serving.