In a shallow dish or zip-top bag, whisk together 3 tbs olive oil, 2 tbs lemon juice, 2 cloves minced garlic, 1 tsp Dijon, 1 tsp Worcestershire, 1 tsp dried oregano, 1 tsp salt and 1/2 tsp black pepper until combined.

Marinate the chicken

Add 4 chicken fillets to the marinade, turning to coat. Cover or seal and refrigerate for at least 30 minutes and up to 3 hours.

Grill the chicken

Preheat a grill or grill pan to medium-high heat. Brush the chicken with 1 tbs olive oil. Grill 4–5 minutes per side (depending on thickness) until internal temperature reaches 74°C (165°F) and juices run clear. Transfer to a cutting board, rest 5 minutes, then slice thinly on the bias.

Herb Croutons

Preheat oven to 200°C (400°F). In a small skillet over medium heat melt 2 tbs butter with 1 tbs olive oil. Add 1 minced garlic clove and sauté 30 seconds until fragrant (do not brown). Toss 3 cups cubed bread with the garlic butter, 2 tbs chopped parsley and 1/2 tsp salt. Spread in a single layer on a baking sheet and bake 8–12 minutes, stirring once, until golden and crisp. Cool slightly.

Lettuce & Pancetta

While croutons bake, halve and clean 4 baby gem lettuces lengthwise. Spin or pat dry. In a cold skillet add 100 g pancetta slices and cook over medium heat until crisp, about 5–7 minutes, turning as needed. Transfer to paper towels to drain and cool slightly, then break into bite-sized pieces.

Anchovy Caesar Dressing

In a mortar and pestle or small bowl mash 4 anchovy fillets with 1 minced garlic clove to a paste. Whisk in 1 egg yolk (or 1 tbs mayonnaise), 1 tsp Dijon, 2 tbs lemon juice and 1/2 tsp Worcestershire until smooth. Slowly drizzle in 6 tbs olive oil while whisking vigorously to emulsify. Stir in 3 tbs grated Parmesan and 1/4 tsp black pepper. Taste and adjust seasoning with salt or lemon as needed.

Assembly & Serve

Arrange halved baby gem lettuce on a large platter or individual plates, cut side up. Spoon or toss with enough anchovy Caesar dressing to coat the leaves (reserve a little for serving). Top with sliced grilled chicken, herb croutons and crispy pancetta pieces.

Shave or finely grate 40 g aged Parmesan over the salad. Serve with lemon wedges alongside for optional extra brightness.

Serve immediately so croutons and pancetta remain crunchy.