- 100g/3½oz bread, cut into 2.5cm/1in cubes
- 50ml/2fl oz olive oil
- salt and freshly ground black pepper
- 1 free-range egg yolk
- ½ lemon, juice only
- 50ml/2fl oz double cream
- 50ml/2fl oz Greek yoghurt
- 2 tbsp chopped anchovy
- 25g/1oz parmesan, grated
- salt and freshly ground black pepper
- 1 cos lettuce, chopped
- 100g/3½oz smoked chicken breast, shredded
- 25g/1oz parmesan, grated
- 1 tsp chopped mint
- salt and freshly ground black pepper
- To make the croutons, in a large bowl toss the bread with the oil until absorbed and season well with salt and freshly ground black pepper.
- Fry the bread cubes until golden and crisp, then drain on kitchen towel.
- To make the dressing, in a large bowl whisk together all the dressing ingredients then season with salt and freshly ground black pepper.
- To make the salad, toss the lettuce and chicken in the dressing, then arrange on a large serving dish.
- To serve, sprinkle over the parmesan, croutons and mint then season with salt and freshly ground black pepper to taste.