John Myers
Ingredients for 4 servings:
- 2 large romaine lettuce hearts or 4 small ones
- 250 g bacon slices
- 500 g chicken breast
- 100 g Parmesan
- 1 ciabatta
- 2 garlic cloves
- 125 ml olive oil
- 125 ml oil, neutral
- 2 eggs
- 4 dashes Worcestershire sauce
- 6 anchovy fillets
- 1 organic lemon(s)
- salt and pepper
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes
based on Cesare Cardini from the legendary Ceasars Hotel in Tijuana
Fry the bacon until crispy, shred the chicken breast, and fry it in the bacon fat. Roughly dice the bread and fry it in olive oil with 1 finely grated garlic clove until light and crispy. Trim, wash, and spin dry the lettuce. Use a hand blender to make a mayonnaise from the oil and egg. Caution! Don’t overmix, or the oil will become bitter. Blend the anchovy fillets, garlic clove, and spices again with the hand blender. Season to taste with lemon juice, a little lemon zest, and Worcestershire sauce. Combine the lettuce, Parmesan cheese, and dressing, and serve with the chicken breast, bacon, and croutons.
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