Grilled Chicken Salad with Caesar Dressing

Method

1. Separate the eggs. Keep the yolks for the mayonnaise (save whites for another use).
2. Make the mayonnaise: in a bowl, combine the egg yolks, lemon juice, and a pinch of salt. Slowly drizzle in oil while whisking until emulsified. Then add grated garlic, finely chopped anchovies, grated Parmesan, and a dash of Worcestershire sauce. Adjust consistency with a little water if needed.
3. Wash the whole lettuce and keep it intact. Heat a pan with oil and place the whole lettuce in the pan. Cook until charred on the outside but still fresh inside. Remove.
4. Cut the chicken breast into strips. Season with salt and pepper. In the same pan, cook the chicken strips in hot oil until golden and cooked through.
5. In the same pan, add a little more oil and toast bread cubes until crispy and golden (croutons).
6. To assemble, place the grilled lettuce on a plate. Top with chicken strips and croutons. Drizzle generously with the Caesar dressing. Optionally add a sprinkle of chili flakes.