Classic Chicken Caesar Salad

Combine all of the marinade ingredients in a bowl. Score the chicken with a fork, add it to the bowl, cover the bowl and stick it in the fridge for at least an hour (or toss everything in a zip-locked plastic bag.)

Grill the chicken over medium heat until cooked through and nice and grilled looking on the outside, about 10 minutes (5 minutes per side, or more depending on the size of your chicken breasts). Bring chicken inside to rest for 5 minutes. Slice thinly.

Make the dressing: In a food processor, add the egg yolk, garlic clove, mustard and anchovy paste. Pulse to combine. With the motor running, add the oil in a thin stream. Lastly, add the lemon juice, parmesan and worcestershire sauce. Give it one more blitz. Taste it.

Toss the romaine lettuce with the dressing and divide among 2 plates.

Top each salad with grilled chicken, croutons, more grated parmesan (if desired) and a good grinding of black pepper.