A caesar salad is about the dressing and the croutons, the lettuce is the carrier. Make the croutons yourself from stale white bread in olive oil with garlic, the bought ones are dry and tasteless. Toss the dressing through just before serving: romaine is sturdy but still goes limp after ten minutes.
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Cut the bread into cubes and fry them crisp in olive oil.
Fry the chicken golden and cooked through and cut it into slices.
Stir the dressing from mayonnaise, lemon juice, crushed garlic and grated Parmesan.
Tear the lettuce into pieces and toss it with the dressing.
Scatter over the chicken and croutons and finish with shaved Parmesan.
A real caesar dressing contains anchovy, which you do not taste as fish but as depth. If you would rather not, use a spoonful of Worcestershire sauce. Parmesan shaved into flakes with a peeler looks better than grated. This salad has to go straight to the table.
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