Caesar Salad

Preparation Preheat the oven to 375°F. Slice the chicken breasts into thin strips and season with salt and pepper. Lay the bacon slices on a baking sheet and bake for 15-20 minutes until crispy. Remove from the oven and chop into small pieces. Cut the romaine lettuce into bite-sized pieces and set aside. Grate the Parmesan cheese and set aside. Crush the garlic cloves with the flat side of a knife and mince them finely. Set aside.

Cooking the Chicken Heat olive oil in a skillet over medium-high heat. Add the seasoned chicken strips and cook for 5-7 minutes until browned and cooked through. Remove from the skillet and set aside.

Making the Dressing In a bowl, whisk together the egg yolks, Dijon mustard, lemon juice, and Worcestershire sauce. Slowly drizzle in the vegetable oil while whisking continuously until the dressing emulsifies. Season with salt and black pepper to taste.

Assembling the Salad In a large bowl, combine the romaine lettuce, cooked chicken, crispy bacon, croutons, and anchovy fillets. Drizzle the dressing over the salad and toss gently to coat everything evenly. Sprinkle the grated Parmesan cheese on top and serve immediately.