Ingredients

• 1 head romaine lettuce
• 300 g (2 pieces) chicken breast fillet
• 100 g smoked bacon
• 4 eggs
• 150 g cherry tomatoes
• 1 small baguette (100 g)
• 30 g (4 tablespoons) grated parmesan or grana padano

Caesar dressing

• 5 tablespoons mayonnaise
• 1 small clove of garlic
• 1 teaspoon mustard
• 1 tablespoon lemon juice
• 1 tablespoon worcestershire sauce

Preparation

1. Rinse the romaine lettuce, dry it, chop it. Divide into 3 parts. Place the first part on the bottom of the salad bowl, set the rest aside.
2. Mix the sauce ingredients: mayonnaise, garlic pressed through a garlic press, mustard, lemon juice and worcestershire sauce. Season with salt and pepper. Drizzle the lettuce in the bowl with 1/3 of the sauce.
3. Clean the chicken breast fillet of membranes and cartilage, cut into 4 pieces, season with salt and pepper and coat with olive oil. Heat a pan (e.g. grill pan or regular) and place the fillets, fry for about 4 minutes on each side, drizzling the meat with additional olive oil along the way. Set aside on a plate. Once cooled, cut into smaller pieces and add to the salad
4. Wipe the pan with a paper towel and add diced bacon, brown over low heat, add to the salad. Cover with a layer of lettuce and drizzle with part of the sauce.
5. Hard-boil the eggs, peel, cut into quarters and add to the salad.
6. Add halved cherry tomatoes, the last layer of lettuce and sauce.
7. In the pan brown diced baguette, sprinkle over the salad.
8. At the end sprinkle everything with grated parmesan or grana padano.