Chicken Caesar Salad

For the Caesar dressing:
1 egg yolk
1 garlic clove, crushed
3 anchovy fillets
1 teaspoon dijon mustard
125ml / 4 fl oz oil
1 tablespoon lemon juice
1/2 teaspoon worcestershire sauce

15g / 1/2 oz grated parmesan cheese
4 chicken thigh fillets
4 tablespoons olive oil
12 x 1 cm / 1/2 inch thick slices baguette
1 garlic clove, halved
4 bacon slices
2 baby cos (romaine) lettuces

Put the egg yolk, garlic, anchovies and mustard in a food processor and process. With the motor running, add the oil in a thin stream and process until the mixture is thick. Stir in the lemon juice, worcestershire sauce and parmesan. Season.

Put the chicken thighs in a bowl with 1 tablespoon of olive oil, season to taste and turn to coat well with the oil.

Preheat the chargrill plate to medium-high heat. Brush the baguette slices with the remaining olive oil, and toast on the chargrill plate for 1 minute on each side. Rub both sides of each piece of toast with the cut clove of garlic and keep warm.

Cook the chicken on the chargrill plate for 5 minutes on each side, or until cooked through. Cut into 1cm / 1/2 inch strips. Cook the bacon for 3 minutes each side or until crispy, then break it into 2cm / 3/4 inch pieces.

Tear the cos leaves into bite-sized pieces and toss in a large bowl with the dressing, bacon and chicken. Serve with the garlic croutons.