Ingredients

• ½ cup of olive oil120 mL of olive oil
• 4 clove of garlic
• 4 loaf of bread
• ¼ cup of lemon60 mL of lemon
• 3 of anchovies
• 1 of egg
• 300 g of chicken breast½ lb of chicken breast
• ¼ cup of parmesan cheese30 g of parmesan cheese
• 0 of salt and pepper
• ½ lb of iceberg lettuce250 g of iceberg lettuce
• 1 tablespoon of paprika
• ¼ cup of butter55 g of butter

Instructions

1. Make the dressing: mix the lemon juice, half the parmesan cheese, egg and anchovies in a mixing bowl and gradually add oil while whisking to emulsify. Salt and pepper to taste.
2. Make the croutons: sprinkle paprika over the sliced bread and mix well. Heat butter in a pan and add the bread cubes, toast well until crispy and browned, then remove from heat.
3. Season chicken with salt, pepper and paprika. Pan fry until well-done and slice into strips.
4. Using your hands, tear off the chunks of the lettuce from its heads and rip into pieces.
5. Toss lettuce and anchovy dressing together, making sure to not overdress the lettuce.
6. Plate and serve.