For the dressing: Whisk the egg yolks in a large bowl before adding the mustard and about ⅓ of the lemon juice. Slowly whisk in the olive oil and oil drop by drop. If at any time the dressing becomes too thick (like mayonnaise) dilute it with a few drops of water.
Add the garlic together with the anchovies and blend with a hand blender. Season to taste with the remaining lemon juice, a few drops Worcestershire sauce and freshly ground black pepper. Finally add the grated parmesan.
For the Salad: Cut the lettuce into 1-2cm strips. Cut the bread and into 2 cm pieces and coat in olive oil. Cut the chicken into bite size chunks and season with salt, pepper and olive oil. Finally cut the bacon into thin strips.
Place the croutons, bacon and the chicken onto baking sheets and cook under a hot grill. Whilst the chicken is cooking (should take about 6-7 minutes depending on size) mix the lettuce with the dressing and divide onto plates. When the hot items are finished evenly distribute over the salads and garnish with the Parmesan.
Tip: Try to cut the bacon, croutons and chicken to around the same size. Nice sized chunks that are still small enough to fit in the mouth without cutting.
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