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1
Set the oven to 180C.
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2
On a baking tray, lay out the chicken and grate over thyme, sea salt and pepper.
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3
Coat the chicken thoroughly then place in the oven for 20 minutes.
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4
Next, prepare some nice chunky, flavourful croutons.
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5
Cut the bread into small hunks of your choice and then toss in some extra virgin olive oil, about half of the anchovy oil, and grate in half the second clove of garlic.
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6
Toss these around in the oily mixture and then add to the baking tray of chicken half way through its cooking time.
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7
You'll need to keep checking the croutons every few minutes, making sure they crisp up all over.
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8
My Caesar dressing is a cheat, avoiding egg yolks at all costs!
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9
Simply mix up the creme fraiche and mayonnaise with the Worcestershire sauce, the other half of grated garlic clove, the other half of the anchovy oil, all but 4 of the chopped anchovies, the juice of the lemon, a handful of grated parmesan, and seasoning.
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10
Now it's just a question of splitting the Romaine and leaves between two large bowls and layering on the dressing, croutons, two pieces of chicken each, chunkily grated Parmesan, a sprinkling of anchovies and some ground black pepper.
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11
Each bowl serves one as a main course.
