Large Caesar Salad

Cut the bread into 2 cm cubes, lightly drizzle with olive oil, season with salt and pepper, and mix.

Place a large skillet over medium heat, add oil, and fry the bread until crispy golden croutons form. Sprinkle with three-quarters of the grated Parmesan, stir without removing from heat, then transfer to a plate.

For the dressing, place egg yolks, mustard, and vinegar in a bowl and whisk together. Slowly drizzle in olive oil while continuing to whisk to emulsify the mixture. Finally, chop the anchovies with a knife and mash them with garlic into a coarse paste. Add this to the dressing and mix well. Stir in Parmesan cheese, lemon juice to taste, and splash in a little water.

Place the salad leaves in a serving bowl, drizzle with a little lemon juice and half of the dressing. Sprinkle half of the croutons on top and mix. Add the remaining croutons and sprinkle with the remaining parmesan.

Place the grill pan over medium heat. Season the chicken breast with salt and pepper on both sides, brush with oil, and fry in the hot pan for 3-4 minutes on each side until cooked through and nice dark stripes appear. Transfer to a plate, lightly drizzle with some of the remaining dressing, and let rest for 5 minutes.

Slice the chicken breast diagonally into strips and serve warm, either mixed with salad or garnished with salad on the side; drizzle the chicken with the remaining dressing.