ELEGANT CAESAR SALAD

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Ingredients

For the Chicken:

• 1 large skinless, boneless chicken breast (approx. 200g)

• 1 tbsp olive oil

• Salt and freshly cracked black pepper, to taste

• 1 tsp very finely minced chives and parsley mixture (for dusting)

For the "Crouton" Cubes:

• 2 thick slices of artisanal brioche or sourdough bread

• 1 tbsp melted butter

• A pinch of garlic powder

For the Salad Base & Garnish:

• 1 small, pristine heart of Romaine lettuce (discard outer leaves)

• 4-6 delicate shards of high-quality aged Parmigiano-Reggiano cheese

• Optional: Edible flowers (e.g., small nasturtium) for garnish

• Optional: Micro-herbs or cress

For the Dressing Emulsion (The "Drops"):

• 2 anchovy fillets (or 1 tsp anchovy paste)

• 1 small clove of garlic, very finely minced

• 1 tsp Dijon mustard

• 1 large egg yolk (use pasteurized if concerned)

• Juice of ½ lemon

• 60ml (¼ cup) neutral-flavored oil (like grapeseed)

• Salt, to taste

For the Caesar Foam:

• 100ml water

• 1 tsp parmesan rind powder (very finely grated rind)

• A pinch of xanthan gum (approx. 0.2g, a tiny bit on a knife tip)

Equipment

• Gourmet slate serving platter (round, approx. 30cm)

• Small squeeze bottle or eye-dropper

• Precision tweezers (for plating)

• Immersion (stick) blender

Instructions

1. Prepare the Chicken Pavé:

1. Trim the chicken breast into a neat, uniform rectangular block (the "pavé"). Pat dry.

2. Season generously with salt and pepper.

3. Heat olive oil in a pan over medium heat. Sear the chicken block on all sides until golden brown and cooked through (internal temperature 74°C/165°F), about 8-10 minutes in total.

4. Rest the chicken for 5 minutes.

5. Cut the pavé into two equal-sized smaller blocks.

6. Just before plating, dust the tops with the finely minced herbs.

2. Make the Crouton Cubes:

1. Cut the brioche into perfectly uniform 1.5cm (½ inch) cubes.

2. Toss with melted butter and a pinch of garlic powder.

3. Toast in a non-stick pan over low heat, turning frequently, until perfectly golden on all sides. Drain on paper towels.

3. Create the Dressing Drops:

1. In a tall container (for the immersion blender), combine the anchovies, minced garlic, mustard, egg yolk, and lemon juice.

2. Blend on high.

3. With the blender running, slowly drizzle in the oil to create a thick, stable emulsion. Season with salt.

4. Transfer some to a squeeze bottle for plating.

4. Create the Parmesan Foam:

1. Combine the water and parmesan powder in a cleancontainer. Blend to combine.

2. Add the xanthan gum. Use the immersion blender to incorporate it.

3. Aerated by pulling the blender head near the surface until a stable foam forms. Let it rest for a minute to stabilize.

5. Prepare the Romaine:

1. Select the best inner heart of the Romaine. Trim the base neatly.

2. Split the heart lengthwise into two or three elegant wedges. Rinse and dry carefully.