Tear the bread into rustic small pieces. Place in a lined baking sheet pan. Add the bacon next to it. Bake at 350°F – 180°C until dried. Set aside

In a mortar and pestle, crush the garlic and anchovies into a paste. Set garlic paste aside.

In a large mixing bowl, separate the egg and add the only the egg yolk. (keep the white for other recipes). Add the mustard, salt and pepper then slowly drizzle the olive oil drop by drop as you whisk. Increase the pour as you go along. It should emulsify into a smooth mayonnaise. Add the lemon juice (use only half if you prefer less tangy), Worcestershire sauce, garlic paste and grated Parmesan. Thin out with a few tablespoons of water at a time until the desired thickness. Mix well

Place the croutons in a hot frying pan with olive oil, salt and pepper, toss until golden brown and toasty. (This step is optional but lifts them to a new level)

Cut the top and bottom of the lettuce. Separate and wash and spin the lettuce leaves or dry well in a clean kitchen cloth.

Season chicken breast with salt and pepper. Place the chicken on a griddle. Once grilled, splash on some balsamic vinegar and toss it around the griddle a few times to evenly coat. Leave chicken to rest in a warm spot.

Place the lettuce leaves into the bowl and toss well. Ensure each part is covered in the dressing. Add the croutons, toss a few times

For the plating, arrange the leaves in different directions for extra height. Add the croutons.

Slice the chicken, arrange together with pieces of the crispy
bacon. Top with shavings of Parmesan cheese.