• 1/2 cup extra virgin olive oil
• 4 minced cloves garlic
• 1 old French baguette
• 1/4 cup lemon juice
• 4 oz grated parmesan cheese
• 1 tsp anchovy paste
• 2 eggs
• 1/4 tsp black pepper – 1/2 tsp salt – 6 heads romaine or butter lettuce (washed and sliced)
• boneless and skinless chicken breast

1. Start by whisking together the olive oil and garlic until the garlic is well coated. Leave this in a bowl for around an hour so that the oil can fully absorb the flavor of the garlic. Once this is finished, slice your baguette up into small slices and place them on a greased baking sheet. Then, use a pastry brush to brush some of the olive oil and garlic mixture onto the slices. You can also use butter if you want a richer crouton.
2. Next, put these in your broiler for a few minutes, or until the tops are browned nicely. Once finished, take them out of the oven and let them cool for several minutes.
3. Once these are finished baking turn the oven to 350 degrees. Take a few boneless and skinless chicken breasts and place them in a greased baking dish. Sprinkle with salt and pepper along with a little drizzle of olive oil. Bake in the oven for 30 minutes, or until the chicken is cooked all the way through. Allow these to cool when finished.
4. Take the bowl of garlic oil and whisk it together with the anchovies and eggs. Continue to whisk until the eggs are creamy and smooth, then add in the pepper, salt and 1/4 cup of lemon juice. Once combined, add in half of the parmesan cheese you have. Taste this when finished and add in more lemon, if it’s necessary.
5. Next, take the lettuce and rinse it thoroughly under cold water. Dry it off and then tear off small pieces from the base. Place the lettuce into the mixture you made in the last step and then add in the rest of the parmesan cheese. Toss everything together with your hands until it’s completely coated.
6. Take the bread you cooked in step 1 and chop it up into small pieces that are roughly the sizes of croutons. Also take the chicken and tear it up into small chunks, discarding of any fatty pieces. Toss both of these into the salad and then serve right away with more parmesan cheese as a topping.

Tips:

• Marinade the chicken ahead of time if you want to add some extra flavor to the salad.
• You can make the croutons and dressing ahead of time and just toss them into the salad later on.