Caesar Salad

Preparation

1. Wash the lettuce well, and leave it to drain.
2. Cut off the bread crusts, and cut the remaining slices into small square pieces (you should get 16 out of each slice). Heat 1 spoonful of oil in a frying pan, and when it is hot add the bread and lightly toast it. When the bread is toasted, take it out of the pan and pat it with kitchen roll, to absorb any possible excess oil.
3. Shake out the pan to remove any remaining breadcrumbs, and add two spoonfuls of oil. We will now fry the chicken breast, which must be clean, and cut into strips. Fry it until it is golden-brown, and when it is ready pat it down with absorbent kitchen roll.
4. Now to prepare the sauce for our Caesar salad. The sauce is essentially a mix of mayonnaise and aioli (garlic dressing), further flavoured with anchovies. To make the sauce, take a mixing cup (to use with the blender) and add one peeled and chopped garlic clove (removing its centre), three anchovy fillets, one egg and one extra yolk, one teaspoon of lemon juice and finally the remaining olive oil. Place the blender inside the mixing cup, touching the base. Start to blend without moving the blender from the base, and the sauce will begin to thicken and emulsify. Only when you see that the bottom of the cup is completely thickened (mixed together, with the texture of mayonnaise), slowly begin to move the blender upwards, to thicken the rest of the sauce.
5. Chop up the lettuce, which should be dry, and place it in the salad bowl. In layers, add the chicken, the bread, and the 40g of grated parmesan cheese.
6. Dress the salad with the Caesar sauce, and serve immediately so that the sauce doesn’t make the bread soft.