1. Put the egg yolk, garlic, anchovy fillets and Dijon mustard in a food processor and blend them together. 2. With the motor running, gradually add the oil in a thin stream and process until the mixture becomes thick. 3. Stir in the lemon juice, Worcestershire sauce and Parmesan and season with salt and pepper to taste. 4. Put chicken breasts in a bowl with 1 tablespoon of olive oil, season with salt and pepper and turn so they are coated in oil. 5. Brush baguette slices with remaining olive oil and toast on barbecue plate for 1 minute each side until crisp and marked. 6. Rub both sides of each piece with the cut clove of garlic and keep them warm. 7. Grill chicken on chargrill plate for 5 minutes on each side or until cooked through. 8. Leave to rest for 1 minute then cut into 1 cm strips. 9. Cook bacon for 3 minutes on each side or until crispy then break into 2 cm pieces. 10. Tear Cos leaves into bite-sized pieces and toss in large bowl with dressing, bacon and chicken. 11. Serve with garlic croutons and let people add extra anchovies to taste. ---------------------------------------------------------------------------
Nutrition
Ingredients
