Make the Croutons: Preheat your oven to 200°C (180°C fan). In a bowl, toss the bread cubes with the olive oil, crushed garlic, and a pinch of salt until evenly coated. Spread them on a baking tray in a single layer. Bake for 10-12 minutes, turning halfway, until they are golden brown and crisp. Set aside to cool.

Prepare the Chicken: Place the chicken breasts between two pieces of baking parchment and gently flatten them with a rolling pin to an even thickness. This helps them cook evenly. Rub the chicken with 1 tbsp olive oil, oregano, salt, and pepper.

Grill the Chicken: Heat a griddle pan or heavy-based frying pan over a medium-high heat. Once hot, add the chicken breasts and cook for 6-8 minutes on each side, or until cooked through and nicely charred. The internal temperature should reach 74°C. Remove from the pan and let it rest on a cutting board for at least 5 minutes before slicing. What works best for me is letting the chicken rest; it’s the key to keeping it juicy and tender.

Start the Dressing: While the chicken is cooking, make the dressing. In a medium bowl, whisk together the egg yolk, chopped anchovies (or paste), minced garlic, Dijon mustard, and lemon juice until combined.

Emulsify the Dressing: This is the important part for a creamy texture. Very slowly, begin to drizzle the oil into the bowl while whisking continuously. Keep whisking until all the oil is incorporated and the dressing has thickened and become glossy. If you need a visual guide, the technique is similar to making mayonnaise, which is explained well by Serious Eats.

Finish the Dressing: Whisk in the 40g of finely grated Parmesan cheese and the dash of Worcestershire sauce. Season with salt and a generous amount of black pepper. Taste and add more lemon juice or salt if needed.

Assemble the Salad: In a large salad bowl, add the chopped romaine lettuce. Drizzle over about two-thirds of the dressing and toss gently to coat the leaves evenly. Slice the rested chicken breast.

Serve: Add the croutons and sliced chicken to the salad bowl. Top with the Parmesan shavings and a final crack of black pepper. Serve immediately with the remaining dressing on the side for anyone who wants extra. For another fantastic garlic and parmesan dish, check out this Garlic Parmesan Chicken Pasta.