2 small garlic cloves, crushed
3 large free-range egg yolks
Juice 1 lemon
2 tsp dijon mustard
150ml light olive oil
4-5 tbsp grated parmesan (to taste)
1. Heat the oven to 200°C/180°C fan/gas 6. Heat a frying pan over a high heat, add a drizzle of oil, once really hot, season the chicken breasts with salt and pepper to taste and put them in the pan, skin-side down. Fry for 3-4 minutes until golden underneath, then flip them over and fry for a minute. Remove and put to the side.
2. Toss the bread with another drizzle of olive oil in a large roasting tin, spread out in a single layer. Sit the chicken breasts among the bread pieces, season, then lay the bacon slices over the bread. Transfer to the oven and roast for 20 minutes or until the chicken breasts are cooked through. Remove the chicken breasts, toss the croutons and bacon slices around a little, cook for 10-15 minutes more until the croutons are deep golden and the bacon is crispy. Remove and put aside to cool slightly.
3. Meanwhile, make the dressing. Put the garlic, egg yolks, lemon and mustard in a pestle and mortar or small food processor. Pound or whizz to a coarse, thick paste. While pounding, or with the motor running, slowly drizzle in the olive oil, so the sauce thickens to the consistency of runny mayonnaise. If it starts to look greasy at any point, add a splash of water. Once you’ve added all the oil, stir through the grated parmesan, taste and season – it may need a bit more lemon juice. If it’s too thick to drizzle, add a little cold water.
4. To assemble, slice the chicken breasts. Arrange the lettuce leaves on a wide platter, then scatter with the croutons, torn bacon and chives. Use a vegetable peeler to shave parmesan over the top, then drizzle over half the dressing and top with the sliced chicken. Drizzle over the remaining dressing, serve while the chicken is still warm.