Serves 4 as a main with fries

For the dressing

240ml (16 tablespoons) good quality mayonnaise

120g parmesan

2 small garlic cloves

2 anchovies

2 tablespoons of lemon juice

1 teaspoon of Worcestershire sauce

1 teaspoon of Dijon mustard

Seasoning

For the croutons

150g ciabatta or sourdough bread

1 tablespoon of olive oil

Seasoning

Garlic powder (optional)

For the salad

Romaine lettuce

250g streaking bacon

1 chicken breast per person

Parmesan

To make the croutons

1. Preheat the oven to 180
2. Cut the bread into thick slices (?) and then into 2cm? dice.
3. Put them in a wide bowl and drizzle over the tablespoon of extra virgin olive oil.
4. Season well and then mix to combine.
5. Place them in the hot oven for 10-20 minutes until the croutons are golden and crispy, turning halfway through.
6. Set aside to cool.

To make the dressing

1. Peal the garlic cloves then finely grate or chop.
2. Finely dice the anchovies.
3. Juice the lemon.
4. Grate the parmesan.
5. Combine the dressing ingredients and set aside in the fridge. (If you prefer a thinner dressing, simply add 1-3 tablespoons of water).

To cook the bacon

1. Lay the bacon rashers in a cold, large frying pan.  Be careful not to overcrowd the pan or overlap the rashers. 
2. Bring up to a medium heat and then cook for 2-5 minutes on each side until the rashers are crispy and cooked through. (The cooking time will vary depending on the thickness of the rashers).
3. Remove from the pan to a plate covered in kitchen roll/paper to absorb some of the fat.
4. Once cool, chop into bite-sized pieces using kitchen scissors or a sharp kitchen knife.

To griddle the chicken

1. If the chicken breasts are large, cut the chicken fillet (tenderloin) from the chicken breasts and save for another dish.
2. Lay the chicken breasts, one at a time, on a chopping board between two sheets of cling film.
3. Beat the thick part of each chicken breast with a rolling pin (or your knuckles) until they are approx 1 - 1.5 cm thick. (You are aiming for the chicken breast to have an even thickness to ensure even cooking).
4. Place the chicken in a container and mix well with a drizzle of olive oil and seasoning.
5. Heat a griddle pan and once the pan is up to temperature, lay the chicken breasts onto the griddle and cook for 3-5 minutes on each side until cooked through. 
6. Remove the chicken fillets from the pan and slice.

To assemble the salad

1. Slice the romaine heart leaves into 3-4cm slices and scatter over the plates or bowls.
2. Scatter over the bacon, croutons and griddled chicken.
3. Drizzle over the dressing.
4. Use a Y-shaped vegetable peeler to grate thin slices off parmesan over the top.