Chicken Caesar Salad

Trim and thinly slice the romaine lettuce into bite-sized pieces.

Wash the lettuce thoroughly and dry it completely, using a salad spinner if available.

To make the dressing, add the roughly chopped garlic, drained anchovy fillets, and fresh lemon juice to a food processor.

Blend the ingredients until combined.

Add the Dijon mustard, Worcestershire sauce, kosher salt, and room temperature egg yolks to the food processor.

With the food processor running, slowly drizzle in the extra virgin olive oil. Continue blending until the dressing is thick and emulsified, which should take about 2.5 minutes.

Transfer the dressing to a bowl. Add the freshly grated Parmigiano-Reggiano cheese and lemon zest, and stir to combine.

To make the croutons, toss the bread cubes in a large bowl with olive oil, kosher salt, and freshly ground black pepper.

Bake the croutons on a sheet pan at 375°F (190°C) until golden brown and crispy, about 10-15 minutes.

In a large bowl, add a desired amount of Caesar dressing. Add the dry romaine lettuce and toss gently to coat.

Season the dressed lettuce with a pinch of kosher salt.

Transfer the salad to a serving bowl. Top with the homemade croutons.

Garnish with freshly ground black pepper and shavings of Parmigiano-Reggiano cheese.

If desired, top with sliced grilled chicken or shrimp before serving.