It’s the most popular thing on the cafe menu, but we can do it better at home. Note this dressing contains raw egg yolk.
To make the dressing, whiz the egg yolk, garlic, anchovy fillets, mustard, wine vinegar, white wine, salt and pepper in a blender until smooth. With the motor running, gradually add the olive oil.
Heat the grill. Brush the chicken with olive oil and grill gently for 15 minutes, turning once, or until cooked through. Season the chicken with salt and pepper and slice thickly. Grill or fry the bacon until crisp, then crumble into shards.
Grill or toast the bread, then brush with a little olive oil and cut into cubes to make croutons. Remove the outer lettuce leaves.
Combine the inner lettuce leaves with the croutons, chicken and half the dressing in a large bowl. Toss gently, then arrange on serving plates. Scatter with the bacon and parmesan, and drizzle with the remaining dressing.
© 2002 Jill Dupleix. All rights reserved.