Start the croutons: Preheat your oven to 190°C (fan 170°C). Tear the bread into bite-sized chunks — you want irregular pieces with craggy edges that will catch all the garlicky oil. Toss them with 3 tablespoons olive oil and the minced garlic, then spread on a baking tray. Bake for 8-10 minutes, shaking the tray halfway through, until they turn a deep golden brown and you can hear a satisfying crunch when you press one with a fork.

Cook the chicken: While the croutons toast, season the chicken breasts with salt and pepper. Heat 1 tablespoon olive oil in a large frying pan over a medium-high flame. When the oil shimmers and smells fragrant — you'll notice a light haze rising — lay the chicken in the pan. Cook for 5-6 minutes per side, until the underside is a rich, caramelised brown and the chicken feels firm to the touch. The internal temperature should reach 74°C; if you don't have a thermometer, slice into the thickest part — the juices should run clear and the meat should be white all the way through, with no pink remaining.

Rest the chicken: Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. This step is crucial — if you slice it straight away, all those precious juices will spill onto the board and your chicken will be dry. I used to struggle with this dish until I discovered this technique, and it made all the difference.

Whip up the dressing: While the chicken rests, make the dressing. In a small jar, combine the egg yolk, lemon juice, Dijon mustard, Worcestershire sauce, and grated garlic. Screw on the lid and shake vigorously for 10 seconds until everything is well blended. Remove the lid, add the olive oil and grated Parmesan, then shake again for another 15-20 seconds. The dressing should look thick and creamy, with a pale yellow colour and a glossy sheen. Taste and adjust with salt and pepper — it should be tangy, salty, and rich all at once.

Prepare the lettuce: Cut the romaine heads lengthwise into thin ribbons, about 2cm wide. Place them in a large salad bowl — you want plenty of room to toss without leaves flying everywhere. The lettuce should feel crisp and dry to the touch; any excess water will dilute the dressing and leave you with a soggy salad.

Slice the chicken: Once rested, slice the chicken breasts against the grain into 1cm-thick strips. You'll see the fibres running lengthwise along the breast; cutting across them ensures each bite is tender rather than chewy. The slices should be evenly sized so everyone gets a fair share.

Assemble and serve: Pour most of the dressing over the lettuce — start with about three-quarters and add more if needed. Scatter the warm croutons and sliced chicken on top, then finish with a generous shower of shaved Parmesan. Toss everything gently with salad servers until every leaf is lightly coated. The dressing should cling to the lettuce rather than pool at the bottom of the bowl. Serve immediately, while the croutons are still crunchy and the chicken is warm.