Caesar Salad - cooking recipe

Ingredients

1/2 cup olive oil
2 None chicken breasts (about 1/3 lb each)
5 strips bacon, cut into smaller strips
1/4 lb baguette, cut into cubes
1 None egg yolk
1 tbsp Dijon mustard
1 tbsp light balsamic vinegar
5 tbsp low-fat milk
None pinch sugar
1 None small head romaine lettuce, chopped into bite-sized pieces
2 None shallots, peeled and finely chopped
1 clove garlic, peeled and finely chopped
5 None anchovy fillets, cut into small pieces
2 oz Parmesan cheese, shaved

Preparation

Heat 1 tbsp olive oil in a pan and fry the chicken for 7 mins, turning. Season with salt and black pepper and add the bacon. Fry for 3 mins. Remove from the heat and allow to cool. Heat 2 tbsp oil in a separate pan and fry the bread until browned. Season with salt, remove from the pan and drain on paper towels.
In a bowl, whisk together the egg yolk, mustard and vinegar. Gradually whisk in the remaining oil, then the milk. Season with salt, black pepper and a pinch of sugar. In a large bowl, toss the chicken, bacon, croutons, lettuce, shallots, garlic, anchovies and dressing. Sprinkle the Parmesan on top.