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Ingredients
Dressing
- ⅓ cup (80 ml/ 2¾ fl oz) olive oil
- 1–2 cloves garlic, crushed
- 2 tablespoons lemon juice
- 6 anchovies, chopped
- 1 egg yolk
- 3 tablespoons cream
- ½ stick day-old French bread
- oil, for deep-frying
- 3 chicken breast fillets
- 1 tablespoon Dijon mustard
- 1 cos lettuce, torn into pieces
- ¼ cup (25 g/¾ oz) Parmesan shavings
Method
1. To make the dressing, combine all the ingredients together in a jar and shake well. Refrigerate.
2. Cut the bread into 1.5 cm (⅝ inch) cubes and deep-fry in batches until golden. Drain on paper towels to absorb any excess oil.
3. Preheat the grill. Trim the chicken of any excess fat or sinew. Brush lightly with the mustard and sprinkle over some ground black pepper. Grill each side for 4–6 minutes, or until the chicken is cooked in the centre. Cover and leave for a few minutes while preparing the salad.
4. Toss the lettuce, dressing and croutons together and place in a large serving dish. Slice the chicken breasts into 6–8 slices and arrange on top. Sprinkle with the Parmesan and serve while still warm.
