Prep Time – 20 minutes Cook Time – 20 minutes Serves – 4 people
6 to 8 slices bacon, cut into pieces
1/2 baguette, sliced 1/4 inch thick
6 hard-cooked eggs, peeled and cut into bite-size pieces
4 chicken breasts
2 heads romaine lettuce, cut into bite-size pieces
1 can oil-packed anchovy fillets, drained (optional)
2 cloves garlic, chopped
3 large egg yolks
1 tsp dijon mustard
2 tbsp lemon juice
2 tbsp olive oil
2 tbsp finely grated Parmesan cheese
1/2 cup vegetable oil
Salt and pepper
Mince anchovies and garlic together until the mixture is mostly smooth.
Whisk the egg yolks together in a medium bowl until smooth, then whisk in the mustard and anchovy-garlic paste.
While whisking, pour in the lemon juice and olive oil until mixture is combined and of a thick consistency.
Continue whisking and slowly add in the vegetable oil, whisk for another minute to thicken. Set Aside.
Preheat oven to 350 degrees. Lay baguette slices on baking sheet and brush bread on both sides with 2 tablespoons oil. Season with salt and pepper. Bake until golden, roughly 10 to 15 minutes, flipping sides hald way through.
Cook bacon over medium-high heat, stirring occasionally. Once crispy, transfer to paper towel.
Rub chicken breasts with oil and place onto a medium-high heat, cook chicken breasts for roughly 4 mins each side. Once cooked take off the pan and let cool, once cool slice the breasts into 5cm pieces.
In a large bowl, gently toss together lettuce, grilled chicken, croutons, dressing, shaved parmesan, boiled eggs & dressing.