Caesar Salad

1. 1

   In a bowl, whisk together the egg yolks, mustard, and lemon juice. Gradually whisk in 1/2 cup olive oil, a drizzle at a time, until thickened. Stir in the onion, garlic, cheese, anchovies, and stock. Season with salt and pepper to taste, adding a pinch of sugar if necessary.

2. 2

   To make the croutons, heat 2 tablespoons of oil in a pan and toast the bread for 4-5 minutes, turning frequently, until golden. Slide the bread out onto a plate and wipe out the pan.

3. 3

   Heat 1 tbsp of oil in the pan and gently cook the chicken, turning frequently, until golden and cooked through, about 8-10 minutes. Transfer to a board and thinly slice.

4. 4

   Arrange the lettuce, chicken, and croutons on serving plates. Spoon the dressing on top and garnish with Parmesan shavings.

No additional tips available.