Step 1

For the chicken thighs and croutons:

Step 2

Position oven rack to middle position and preheat the oven to 375 F.

Step 3

In a medium bowl, combine together vegetable oil, lemon juice, smoked paprika, 1 tablespoon Italian seasoning and 1 teaspoon salt. Place the chicken thighs into a large zip-top bag and pour marinade over chicken. Allow the chicken to marinate for 20 minutes.

Step 4

As the chicken marinates, in a large bowl, place cubed ciabatta loaf, melted butter, grated garlic cloves, red chile flakes, remaining Italian seasoning and remaining teaspoon kosher salt, and toss until well-combined. Assemble croutons onto a parchment-lined baking tray in a single layer. Bake until the croutons are golden brown, about 20 to 25 minutes.

Step 5

Place a 12-inch, sauté pan or grill pan over medium heat. Once oil shimmers, add chicken. Cook, without moving, for 2 to 3 minutes, or until it easily releases from the pan. Flip and continue to cook for 2 to 3 minutes. Remove from pan to cutting board and allow to rest for 10 minutes before slicing.

Step 6

For fried shallots:

Step 7

Line a baking sheet with a double layer of paper towel and place a mine mesh strainer over a medium bowl.

Step 8

Combine shallots and vegetable oil in a medium saucepan. Place over medium-high heat, while stirring frequently. Once the oil begins to bubble, cook for 20 to 25 minutes, while constantly stirring to encourage even cooking and avoid burning. Once the shallots are a light brown color, reduce the heat to low and continue cooking until they become a golden-brown color. Once this happens, quickly remove the shallots with a mesh strainer or spider skimmer. Gently shake the strainer to release any excess oil, then place onto the paper towel-lined sheet tray and spread out evenly. Season the shallots with kosher salt. Reserve 1/2 cup shallot oil and refrigerate the remaining oil in an airtight container for up to 1 month.

Step 9

For Caesar dressing:

Step 10

In a large bowl, add the egg yolks, lemon juice, Dijon mustard, anchovy paste, grated garlic, black pepper and Worcestershire sauce. To keep the bowl in place while vigorously whisking, place a kitchen towel in a medium saucepan and nestle bowl in kitchen towel. Slowly drizzle in warm shallot oil, while whisking vigorously. Once all the oil has been added and the dressing is creamy, stir in Parmesan cheese and chives.

Step 11

To assemble:

Step 12

Place the chopped romaine in a separate large bowl and gently toss the dressing with the lettuce.

Step 13

Place a large spoonful of Caesar salad, sliced chicken, handful of croutons, 1/4 cup sliced cherry tomatoes, about 2 tablespoons fried shallots and a generous sprinkle of grated Parmesan cheese in a line along the edge of a tortilla. Roll up tightly like a burrito.

Step 14

If desired, toast in a hot pan, until golden brown, and slice in half.