Caesar Salad

Season the chicken breast (250 g) with salt, black pepper, and 1 minced garlic clove; sear in 1 tbsp olive oil for 5–7 minutes per side until golden-brown and cooked through. Let the meat rest for 5 minutes, then slice.

Cut white bread into 1.5 cm cubes, drizzle with 1 tbsp olive oil, and toast in a skillet over medium heat for 8–10 minutes, stirring often, until golden and crisp — these are your croutons.

Boil the egg whole in boiling water for exactly 1 minute, cool it under cold water, then separate the yolk into a bowl for the dressing.

To the yolk add 3 minced anchovy fillets, the second garlic clove (minced), the juice of half a lemon (about 2 tbsp), 1 tsp Dijon mustard, and 1 tsp Worcestershire sauce; whisk thoroughly.

Drizzle in 2 tbsp olive oil in a thin stream, whisking continuously until you get a smooth, creamy emulsion, then stir in 30 g grated Parmesan and black pepper to taste.

Tear the romaine leaves by hand, place them in a large bowl, pour over the dressing, and toss gently to coat.

Add the croutons and sliced chicken breast, then sprinkle with the remaining grated Parmesan (20 g) on top. Serve immediately.