Protein-Packed Chicken Salad

Method

1. Separate 3 eggs. Keep the whites for another use and place the yolks in a bowl.
2. Add a pinch of salt to the yolks.
3. Squeeze half a lemon, filtering out the seeds with your hand, and add to the yolks.
4. Start blending with an immersion blender. As it emulsifies, slowly drizzle in oil until the mayonnaise thickens.
5. Grate a small amount of garlic into the mayonnaise.
6. Add 2 anchovy fillets and a dash of Worcestershire sauce.
7. Grate Parmesan or Grana Padano into the mayonnaise and blend again. Adjust with more Parmesan if needed. The sauce should not be yellow.
8. Wash a whole head of lettuce and keep it intact, leaves attached at the base. Cut into wedges.
9. Heat abundant olive oil in a pan. Sear the lettuce wedges until charred on the outside but still fresh inside. Set aside.
10. Slice chicken breast into thin strips (straccetti).
11. In the same or another pan with a little oil, cook the chicken strips until golden and crispy.
12. In the same pan used for chicken, add bread cubes to make croutons. Toast until browned and crispy.
13. Optionally, add some chopped chili pepper for color and heat.
14. Assemble the salad: place the grilled lettuce on a plate, open the leaves. Thin the Caesar dressing with a little water and pour over the lettuce.
15. Top with the chicken strips and the croutons. Serve immediately.