Summary

Ingredients

• 2 large romaine lettuce heart (s) or 4 small ones
• 250 g bacon sliced
• 500 g chicken breast
• 100 g parmesan cheese
• 1 ciabatta
• 2 cloves garlic)
• 125 ml olive oil
• 125 ml oil, neutral
• 2 egg (s)
• 4 dashes Worcester sauce
• 6 anchovy fillet (s)
• 1 organic lemon (s)
• salt and pepper

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Instructions

1. Fry the bacon until crispy, cut up the chicken breast and fry in the fat of the bacon. Roughly dice the bread and fry it with 1 finely grated clove of garlic in olive oil until light and crispy. Clean, wash and spin dry the lettuce.
2. Use a hand blender to make mayonnaise from the oil and egg. Attention! Do not stir for too long or the oil will become bitter. Mix the anchovy fillets, garlic clove and spices again with the hand blender. Season to taste with lemon juice, a little lemon zest and Worcester sauce.
3. Now mix the salad, the parmesan and the dressing and serve with the chicken breast, bacon and croutons.