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Ingredients
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Salad
Caesar dressing
Method
Salad
Prepare lettuce
Trim the base of the romaine heads, discard any wilted outer leaves, then halve each head lengthwise. Rinse under cold water, shake off excess, and dry thoroughly in a salad spinner or with clean towels. Tear leaves into bite-sized pieces and chill briefly while you prepare the rest.
Cook and shred chicken
If your chicken is not cooked, poach, roast, or pan-sear two boneless chicken breasts until cooked through (internal temperature 74°C / 165°F). Let rest 5 minutes, then shred or slice into bite-sized pieces and keep warm or room temperature.
Crisp chicken skin
Pat chicken skin dry. Heat a small skillet over medium-high heat. When hot, add the skin pieces skin-side down (no oil needed). Press lightly and render for 3–5 minutes until deeply golden and crisp. Flip and crisp other side 1–2 minutes. Transfer to a paper towel-lined plate, sprinkle lightly with salt, and when cool, break into shards to use as a crunchy topping.
Assemble salad
Place the torn romaine in a large bowl. Add the shredded chicken and croutons if using. Hold off on adding dressing until it is made.
Caesar dressing
Mince anchovies and garlic
On a cutting board, sprinkle a pinch of salt on the garlic clove and finely mince it. Add the drained anchovy fillets and continue chopping until they form a nearly paste-like mixture. Alternatively, mash them together with the flat side of a knife or use a mortar and pestle.
Emulsify base
In a medium bowl, add the anchovy-garlic paste, Dijon mustard, Worcestershire sauce, and egg yolk. Whisk together until smooth and slightly thickened.
Add lemon and oils
Whisk in the lemon juice. Very slowly drizzle in the olive oil in a thin stream while whisking vigorously to create an emulsion. If desired, add the neutral oil to lighten the texture. Continue whisking until the dressing is glossy and coats the back of a spoon.
Finish dressing
Stir in 2 tablespoons grated Parmesan. Taste and season with the teaspoon of salt and black pepper. Adjust lemon, salt, or anchovy to taste. If dressing is too thick, whisk in up to 1 tablespoon water to loosen.
Finish and serve
Dress the salad: Pour about half the dressing over the prepared romaine and chicken; toss gently to coat. Add more dressing as needed to suit taste (you may not need all).
Plate and top: Divide the dressed salad among plates or serve family-style. Sprinkle the larger cup of Parmesan cheese over the top, add the chicken skin shards for crunch, and finish with a generous grind of black pepper and a squeeze of the reserved lemon half if desired.
Serve immediately so the lettuce stays crisp. Leftover dressing can be refrigerated up to 3 days in a sealed container.