1 chicken breast fillet
2 rashers bacon
6 baguette slices
1 baby cos lettuce, washed
2 tablespoons parmesan, shaved
1 egg yolk
1 clove garlic, chopped
1 teaspoon Dijon mustard
1 tablespoon white wine vinegar
2 anchovy fillets
2 tablespoons parmesan, grated
½ cup olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cook chicken in a non-stick frying pan over medium heat. Rest for 5 minutes, then slice. Add bacon to the pan and cook until crisp. Set aside.
Brush baguette slices with oil and bake in a hot oven for 5 minutes or until crisp.
For the dressing, place all ingredients except oil into a blender and process. With the motor running, slowly add oil and 2 tablespoons of water.
Place lettuce, chicken, bacon, parmesan and some dressing in a bowl and toss.
Serve salad with baguette slices on the side.